Categories: August

Ingredients

• 225g unpeeled raw prawn tails
• 4 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 40g fresh flatleaf parsley leaves
• 1 tbsp finely chopped preserved lemon zest (discard the white pith and flesh)
• 80ml parsley oil

Directions

1. Cook the prawns for 2 minutes in a pan of simmering salted water until pink. Drain, then peel and devein, but leave the last tail segments intact on each prawn.

2. Whisk the olive oil and lemon juice in a large bowl, then season to taste. Add the parsley, preserved lemon zest and cooked prawns to the dressing and toss to coat. Arrange the salad on plates, drizzle parsley oil around the salad and serve.

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