Ensalada de Langostinos, Papaya y Aguacate con Mayonesa de Pimiento Rojo

Ingredientes

• 1 large red pepper
• 1 clove garlic
• 3 Tbsp (45 ml) good-quality mayonnaise
• 1/4 C (60 ml) chopped coriander
• salt and pepper to taste
• 200 g cooked prawn tails
• 1 small papaya, peeled, seeded and sliced
• 1 large ripe avocado pear, peeled and cubed
• 6 salad spring onions
• juice of 1/2 lemon
• salt and pepper
• 1/4 C (60 ml) micro-leaf rocket
• 1/2 C (125 ml) ready-made croutons
• 3 Tbsp (45 ml) mixed seeds
• extra virgin olive oil, for drizzling

Preparación

1. 1

   Preheat the oven to 200 ˚C.

2. 2

   --- Red pepper mayo ---

3. 3

   Roast the pepper until softened and charred. Place into a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove the skin from the pepper and cut into quarters, reserving the juice.

4. 4

   Place the peeled pepper and garlic into a food processor. Blitz until smooth. Add the remaining ingredients and blend until well combined. Season to taste. Chill in the fridge before serving, if possible.

5. 5

   --- Prawn Salad ---

6. 6

   In a mixing bowl, gently combine the prawn tails, papaya, avocado and spring onions with the lemon juice, and season to taste. Arrange on a serving dish and scatter with rocket, croutons and seeds.

7. 7

   Drizzle with olive oil and serve the red pepper mayo on the side.