Lily Simpson’s King Prawn, Kohlrabi & Pear Salad


Fresh and bursting with power-packed ingredients – meet your favourite new salad

Kolrabi has leapt into the limelight over the last few years. A member of the cabbage family, it is a funny-looking vegetable, resembling an alien’s head with leafy antennae.

Don’t let this put you off – it’s very easy to prepare and will be a great addition to your diet. Finely sliced or diced, the pale, almost translucent green-white flesh is delicious served raw with just a squeeze of lemon juice and some seasoning.

Kohlrabi is also high in compounds called bioflavonoids, which work with other nutrients to prevent cell damage that promotes cancer.

30g walnuts
• 1 teaspoon groundnut oil
• 1 teaspoon finely grated fresh ginger
• 200g peeled raw king prawns, (tails left on)
• 1 small kohlrabi
• 1 lemon, grated zest and juiced
• 1 conference pear
• 1/2 teaspoon black sesame seeds
• salt
• pepper

 Preheat your oven to 200°C. Spread the walnuts in a small baking tray and toast in the oven for 8 minutes. Tip into a mortar and lightly crush with the pestle. Set aside.
2 Heat the groundnut oil in a frying pan for 1 minute, then add the ginger and king prawns and cook, stirring, for about 4 minutes until the prawns are completely pink. Set aside to cool.
3 Meanwhile, peel the thick skin from the kohlrabi, then slice very thinly. It’s best to use a mandoline but if you don’t have one, you can slice the kohlrabi carefully by hand. Place the slices in a large bowl and add the lemon juice, a pinch of salt and some pepper.
4 Core the pear, then slice thinly. Add the pear to the bowl and mix gently with the kohlrabi. Divide between two plates.
5 Combine the king prawns, walnuts, lemon zest and black sesame seeds in a bowl and mix together. Place on top of the kohlrabi and pear salad to serve.

Recipe courtesy of Lily Simpson and Rob Hobson for The Detox Kitchen Bible

Like this article?

Share on Facebook
Share on Twitter
Share on Linkedin
Share on Pinterest

Find Something special