Spiced Prawns and Dolmades with Saffron Vinaigrette recipe
Fancy cooking up a storm this weekend? Try these spicy prawns drizzled with saffron vinaigrette
Using organic local produce and from-the-garden ingredients couldn’t be more important for Dan Trewartha, head chef at Gaia Retreat & Spa. He shares his these indulgent recipes that incorporate a fresh and balanced approach to cooking.
Ingredients (serves 4)
- 2 tsp harissa
- 2 tbsp olive oil
- 8 large green prawns, peeled, deveined
- 40ml white balsamic vinegar
- 1 pinch saffron threads
- 120ml extra virgin olive oil
- Sea salt and cracked black pepper to season
- 8 good-quality dolmades, room temperature
To serve
- Drizzle vinaigrette
- 50g macadamia nuts, roasted, chopped fine
- Coriander, edible flowers to garnish
Method
- Mix harissa and olive oil well, add prawns and coat well, marinate for a few hours in refrigerator.
- Gently warm white balsamic vinegar, add saffron threads. Sit for 10 minutes to infuse. Whisk in extra virgin olive oil and season with sea salt and cracked black pepper.
- Heat barbeque to medium heat, cook prawns till just opaque.
- Arrange dolmades on plate, top with prawns and drizzle vinigarette around plate. Scatter with macadamia nuts and add coriander and flowers.
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