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Punchy Prawn, Lemon and Mixed-grain Salad

By OcadoLife
Perfect for a summer spread, this Punchy Prawn, Lemon and Mixed-grain Salad from TV chef Ching-He Huang is colourful, flavoursome and ready in no time. Using pre-prepped salad leaves, grains and prawns saves time and…
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Time and servings

Total time
Servings
Prep time

Ingredients

11 total
  • 2½ cm piece ginger, finely grated
  • 1 pinch chilli flakes
  • 1 tbsp reduced-salt light soy sauce
  • 2 tbsp mirin
  • 2 lemons, 1 juiced, 1 cut into wedges
  • 1 tbsp toasted sesame oil
  • 160g red cabbage, shredded (approx. ¼ cabbage)
  • 2 (70g) bags rocket
  • 2 (80g) bags watercress
  • 1 (250g) pouch wholegrain basmati and quinoa
  • 2 (140g) packs cooked and peeled king prawns

Method

2 steps

  1. Step 1

    Put the ginger, chilli flakes, soy sauce, mirin, lemon juice and sesame oil into a lidded jar; shake well. Put the red cabbage and red onion in a bowl and pour over half the dressing; stir; leave for at least 5 mins.

  2. Step 2

    Meanwhile, arrange the rocket, watercress and grains on a platter. Scatter over the red cabbage and onion, then top with the prawns. Pour over the remaining dressing and serve with lemon wedges for squeezing over.