Prawns "persillade", cauliflower tabbouleh, peas, mint, rhubarb
A great seasonal dish! This cooked but crunchy cauliflower tabbouleh with rhubarb and peas goes wonderfully well with the pan-fried prawns. This dish is very fresh, with a touch of acidity, and we just loved it. It's up to you to try it!
Other recipes
Ingredients
Portions:
4
150 g
prawns, peeled and deveined
For the cauliflower tabbouleh:
200 g
cauliflower, grated
50 g
green peas, blanched
30 g
flat green beans, sliced
50 g
rhubarb, thinly sliced
1 piece
stem onion, finely chopped
For the dressing:
1 tbsp
olive oil
1 tbsp
fresh parsley, chopped
1 clove
garlic, minced
For seasoning:
fine salt
white pepper, ground
0.5 tsp
Espelette pepper
For garnish:
10 g
fresh mint leaves
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat a large pan over medium heat and add 1 tbsp of olive oil. Once hot, add 150 g of prawns and cook for 2-3 minutes on each side until pink and cooked through. Remove from the pan and set aside.
- In the same pan, add 1 piece of finely chopped stem onion and 1 clove of minced garlic. Sauté for 1-2 minutes until fragrant.
- Add 200 g of grated cauliflower, 50 g of blanched green peas, 30 g of sliced flat green beans, and 50 g of thinly sliced rhubarb to the pan. Stir and cook for 5-6 minutes until the vegetables are just tender.
- Season the mixture with fine salt, ground white pepper, and 0.5 tsp of Espelette pepper. Stir in 1 tbsp of chopped fresh parsley and remove from heat.
- To serve, place the cauliflower tabbouleh on a plate and top with the cooked prawns. Garnish with 10 g of fresh mint leaves. Serve immediately.