This is a perfect light salad or mezze to compliment any sort of kebab, or even on it\’s own. The freshness is just stunning and carries the prawns to an entirely different place.


12 large Prawns/Shrimp, shelled and boiled just until they turn pink.
2 Blood Oranges, or if not available, a normal orange or tangerine, peeled, segmented and seeded
15 small Cherry Tomatoes, sliced in half
2 Shallots, chopped finely
1 Garlic clove, chopped
4 Tbsp Olive Oil
2 inch piece of fresh Ginger Root, grated
1 tsp Smoked Paprika
1 /2 tsp Cumin
1/4 Sea Salt
4 Tbsp chopped Cilantro


Peel, segment and seed the oranges,  and set aside. Boil the prawns until just pink, maybe 3-4 minutes maximum and allow to cool and then mix with the oranges in a serving dish.


Slice the tomatoes and then add with all other ingredients into a food processor and blend, then toss over the prawn and orange mixture and serve or refrigerate.

This would be great with a Pinot Grigio or an Albarino from Spain.