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Fresh Sesame Salad with Prawns and Palm Hearts

Ready in 10 mins + waiting

Recipe by Graham 

The incredibly fresh taste of Fresh Sesame Salad with Prawns and Palm Hearts makes it perfect for a main course or a starter. And it's ready in minutes. Instead of presenting "bare" salad leaves or using a heavy vinegar dressing, you might want to consider this fruity alternative. It's ideal either as part of a family meal or as a starter when entertaining.

Preparation Time

10 Minutes + waiting

Ingredients for Fresh Sesame Salad with Prawns and Palm Hearts

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Currently displaying quantities in US Imperial Measurements

To serve 4:

2 oranges
2 tablespoons light mayonnaise
8-10 drops Tabasco (more or less depending on your tastes)
8 oz peeled & cooked prawns
14 oz can palm hearts (hearts of palm)
8 oz can pineapple chunks (pineapple pieces)
7-8 oz iceberg lettuce or lettuce hearts
1 tablespoon roasted sesame seeds

How to Cook Fresh Sesame Salad with Prawns and Palm Hearts

  1. Squeeze the juice from the oranges into a large salad bowl or mixing bowl. Add the mayonnaise and tabasco and mix well (you may have to use a hand whisk to get a consistent mixture). If you are wary of Tabaso, you can use half a teaspoon of Piment d'Espelette if you can get hold of it. The idea is just to lift the flavour a little, not to make it too hot or spicy.
  2. Rinse the prawns and add them to the bowl. Drain the liquid from the palm hearts and cut them into length of about ¾" (2cm) then add to the bowl. Drain the liquid from the pineapple chunks and cut into small pieces (you can sometimes buy them like this). Add these to the bowl along with the lettuce, broken into bite-size pieces.
  3. Mix well and place in the fridge for at least 15 minutes to chill before serving on individual plates. Sprinkle a few sesame seeds over each plate and serve with fresh baguette.
GRAHAM'S HOT TIP:
If you can't get roasted sesame seeds, but can get regular sesame seeds, you can quickly roast them yourself in a non-stick frying pan, shaking the pan from time to time. Remove the seeds when they darken and become fragrant (it takes me between 3 and 5 minutes to toast sesame seeds on the stovetop). When roasted, leave them to cool before using.
 
GRAHAM'S WINE RECOMMENDATION:
A light white wine is perfect with this salad. We've often used a nice Picpoul de Pinet from Duc de Morny (coteaux du Languedoc).