Prawn Salad With Basil And Feta Cheese

Recipe Ingredients

3/4 cup	177ml	Olive oil
2		Garlic cloves - minced
1 tablespoon	15ml	Ground coriander seeds
2 1/2 cups	232g / 8.2oz	Minced fresh basil
1 lb	454g / 16oz	Large prawns - shells and
		Removed
1 cup	40g / 1.4oz	Loosely packed arugula - leaves
2		Roasted sweet red bell peppers - seeded, chopped
1/2 lb	227g / 8oz	Feta cheese - crumbled
		Freshly cracked black pepper

Recipe Instructions

Combine 1/2 cup of the olive oil with the garlic, coriander seeds and 1 cup of the minced basil in a medium-size, non-reactive bowl.

Add the prawns, cover and marinate at room temperature for 1 hour or in the refrigerator overnight.

To grill the prawns: Prepare a medium-hot fire (a light layer of gray ash should cover the charcoal), place the prawns on the grill and cook, basting with the marinade and rotating the prawns to cook evenly, for 4-5 minutes or just until they are opaque to the center. Remove from the grill.

To bake the prawns: Place prawns in a single layer, with marinade, in a baking dish in a preheated 450'F. oven.

Cook for 5-7 minutes or just until the prawns are opaque to the center. Remove prawns from baking pan with a slotted spoon.

Arrange the arugula and the remaining basil on a large platter. Top with the warm prawns, roasted peppers and feta cheese.

Drizzle with the remaining 1/4 cup olive oil and sprinkle with freshly ground pepper.

Source:
"Raw Materials" by Meryl Constance

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