Ingredients :-
3 green kiwifruit, medium-sized (2 for salad, 1 for dreesing)
100g water chestnut
100ml extra virgin olive oil
50g fresh parsley
6 medium prawns, peeled with tails intact
100g mixed greens
50ml raspberry vinegar
Salt and pepper to taste
1. Cook prawns in a pot of salted boiling water for 2-3 minutes. Leave to cool in ice water. Peel 2 kiwifruit and dice (large cubes). Cut water chestnut into equal sizes.
2. Mix kiwifruit and water chestnut; dress with extra virgin olive oil and pepper. Set aside.
3. To make dressing, peel and chop remaining kiwifruit very fine, until it almost resembles a puree. Add raspberry vinegar and a dash of olive oil. Season with salt and pepper.
4. Place kiwifruit and water chestnut mix in a metal ring placed on a plate to create a small timbale. Add mixed greens on top and drizzle lightly with dressing. Place prawns (sliced in half) on top of the salad. For the final touch, use a spoon and decorate the plate with a little dressing.
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