Surimi and king prawn salad

Ingredients

• 1/2 bagspring salad leaves
• 1/2 baglamb’s lettuce
• 1 packetgulas
• 10king prawns
• 3 or 4garlic cloves, sliced
• As neededextra virgin olive oil
• To tastemixed nuts
• 1/2pomegranate, seeds removed
• To tasteModena vinegar

Instructions

1. 1

   Wash the leaves

   Wash and drain the spring salad leaves and lamb’s lettuce thoroughly. Arrange them as the base in a large salad bowl.

2. 2

   Fry the garlic

   Heat a little olive oil in a frying pan and cook the sliced garlic until golden.

3. 3

   Cook the gulas

   Add the gulas to the pan and cook for 2 minutes. Remove them and set aside.

4. 4

   Cook the prawns

   In the same pan, sauté the king prawns until cooked through. Peel them if needed, then set aside.

5. 5

   Assemble the salad

   Scatter the gulas, king prawns, mixed nuts and pomegranate seeds over the leaves.

6. 6

   Dress and serve

   Dress with extra virgin olive oil and Modena vinegar to taste just before serving.

What is this salad?

This is a Spanish-style warm-and-cool salad, pairing fresh leaves with quickly sautéed seafood and a sharp-sweet dressing. The recipe as supplied lists gulas and king prawns; it does not include surimi, despite the title.

The mix works because the tender seafood and garlic meet crisp leaves, crunchy nuts and juicy pomegranate. The method keeps the cooking brief and leaves the greens fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

The prawns provide much of the protein, while the olive oil and mixed nuts contribute most of the fat. The leaves and pomegranate supply carbohydrates, though the amounts depend on how much dressing and nuts you use. For a more balanced plate, serve it with a portion of bread or another filling side.

The leaves and toppings

Leaf base: spring salad leaves and lamb’s lettuce provide a fresh, mild foundation. Wash and drain them well so the dressing does not become diluted.

Finishing ingredients: mixed nuts add crunch, while pomegranate seeds bring a bright, tart-sweet contrast. Add both over the leaves so they remain distinct in the finished salad.

Cooking the garlic and gulas

Golden garlic: cook the sliced cloves in a little oil until golden, keeping an eye on them as they can darken quickly. The recipe uses the same pan for the gulas and prawns, carrying the garlic-infused oil through the seafood.

Brief cooking: the gulas need just 2 minutes in the pan before they are set aside. Avoid leaving them in while you cook the prawns, as the method adds them back only when assembling.

Checking the prawns

Doneness: sauté the king prawns until cooked through, then remove them from the pan. The recipe does not give a precise cooking time, so use their appearance and texture rather than relying on a set number of minutes.

Peeling: peel the prawns if needed after cooking, as directed. Set them aside while you prepare the salad base and toppings.

Balancing the dressing

Oil and vinegar: the recipe leaves both quantities to taste, so start modestly and adjust before serving. A light coating lets the leaves, seafood and pomegranate keep their separate flavours.

Timing: dress the salad just before it goes to the table. This helps the leaves stay crisp and prevents the nuts from losing their crunch.

Serving the salad

Serving style: arrange the seafood and toppings over the leaves rather than mixing them in heavily. That keeps the ingredients visible and makes it easier to distribute them across portions.

What to serve alongside: offer bread to make the meal more substantial, or serve the salad as a fresh starter alongside a simple main. Keep any extra dressing on the side.

Recipe notes & tips

• Drain the washed leaves thoroughly before putting them in the bowl.
• Slice the garlic evenly so the pieces cook at a similar rate.
• Use just a little oil to start frying the garlic, as the dressing adds more later.
• Cook the gulas for the stated 2 minutes, then take them out of the pan.
• Add the dressing just before serving to help the leaves stay crisp.

Variations

• Extra pomegranate: add more seeds for a stronger sweet-tart contrast.
• Different nuts: use your preferred mixed nuts, keeping them roughly chopped if the pieces are large.
• More garlic: use the higher amount of garlic listed for a more pronounced flavour.
• Surimi version: add surimi only if you want to adapt the supplied ingredient list.
• Gentler dressing: use less Modena vinegar and adjust it at the table.

Common mistakes to avoid

• Wet leaves: drain them well so the salad does not become watery.
• Burnt garlic: take the pan off the heat once the slices turn golden.
• Overcooked gulas: remove them after the stated 2 minutes.
• Undercooked prawns: sauté them until cooked through before setting them aside.
• Early dressing: wait until just before serving to dress the leaves.

How to store

This salad is best served freshly assembled, as dressed leaves soften over time. If making components ahead, refrigerate the cooked seafood and washed, thoroughly dried leaves separately, then assemble and dress just before serving.

Frequently asked questions