No better way to boost your energy levels on scorching summer days than with a crunchy, zesty and bright salad filled with vitamins, protein, fibre and carbs
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 616 |
| Fat | 23.6g |
| Saturates | 3.8g |
| Protein | 37.9g |
| Carbs | 66.4g |
| Sugars | 17.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine vinegar, 40ml of oil and juice of 1 lemon juice (approx. 40ml) in a large bowl. Thinly slice the apples and add to the bowl. Stir to coat. Stand, uncovered, for 15-20 minutes.
To make the sauce, start by juicing another lemon. Combine 1 tbsp of lemon juice (approx. 15ml), cayenne pepper, tomato sauce, Worcestershire sauce and mayonnaise and stir until smooth.
To make the crostini, slice the baguette and brush with the remaining olive oil. Place a griddle pan over a high heat. Grill the slices for approx. 2-3 minutes per side, or until charred.
Finely slice the lettuce and slice the cornichons lengthways.
On a large serving platter, arrange the lettuce, apple slices and cornichons. Top with the prawns and sauce.
Serve the salad along with the crostini.
