In Lunch

Serves 4




500g large prawns, cleaned & tail on

4 Tbsp Staffords Peri Peri Oil

2 Tbsp lime juice

4 cloves garlic, grated

1 small hot chilli, finely diced

Salt and pepper, to taste

1 small fennel bulb, very thinly sliced

1 large avocado, sliced

½ red onion, thinly sliced

100g mixed salad greens

1 blood orange, peeled & sliced

1 orange, peeled & sliced

1 lemon, peeled & sliced

Salt and pink peppercorns, to taste



1 orange, zest and juice

1 lemon, zest and juice

1 Tbsp honey

1 tsp Dijon mustard

60ml ml olive oil

Salt and pepper, to taste




For the dressing:

Zest the orange and lemon and then juice them into a small bowl. Add the zest, honey, mustard, salt, pepper and whisk until smooth. Gradually whisk in the olive oil until the dressing is emulsified. Set aside for serving.

Place prawns in a large bowl and drizzle with the Staffords Peri Peri Oil, lime juice, garlic and chilli. Season well. Toss to coat.

Heat a braai or a hot griddle pan and cook the prawns for 2-3 minutes, turning when necessary until just cooked through.

Combine the rest of the salad ingredients on a serving platter, layering as you go.

Drizzle with a little dressing.

Finish with the prawns on top and serve straight away.

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