Saffron & Prawn Salad with Cucumber Ribbons

Ingredients

• 120 g prawns

• 30 g butter

• 1 g saffron

• 40 ml lemon juice

• 100 g cucumber

• 15 g French mustard

• 10 ml honey

• 60 ml EV olive oil

• 15 g celery juliennes

• salt & pepper to taste

Method

Devein and deshell the prawns, clean and wash. Marinate the prawns with salt, crushed pepper, lemon juice and saffron, Heat the pan and add the butter, as it froths, add the marinated prawns and cook it. Allow it to cool down and refrigerate it.

Using a flat peeler take out the very thin slices of cucumber and put in the ice water to make them crisp.

Take a mixing bowl and add the French mustard, honey, lemon juice, salt and crushed pepper with EV olive oil. Mix it well. Now add the prawns and the shaved cucumber to it.

Serve chilled with garlic bread.