Recipe by Chef Ned Bell – a BuyBC Ambassador
Perfect for lunch, a picnic, or a light dinner, this satisfying recipe packs in proteins such as BC eggs, BC spot prawns, and BC Hazelnuts.
The following quantities makes a dish to serve 4.
(4-6 prawns per person)
Ingredients
Ingredients:
3 lbs wild BC spot prawns* (see preparation described in the Method)
4 BC eggs*
8 cups of your favourite grains, pulses or legumes*
2 cups toasted BC hazelnuts*
*See preparation described in the Method.
For the Vinaigrette:
3 tbsp miso
3 tbsp honey
3 tbsp dijon mustard
½ cup fresh lemon juice and zest
1 tbsp kosher salt
¼ tsp sumac
½ cup extra virgin olive oil
½ cup canola oil
Method
To prepare ingredients:
- The simplest way to cook the prawns is to remove the heads immediately after you get them home and quickly poach them in a big pot of boiling water for 30 seconds maximum. Immediately remove them from the boiling pot after cooking and submerge them in ice water to stop them cooking as fast as possible. Then peel the prawns and set aside.
- Gently boil the eggs until just cooked, cool, and peel carefully.
- Cook the grains/pulses/legumes gently in a pot of simmering, salted water until cooked through and al dente.
- Toast the hazelnuts in a 350 degree oven on a parchment paper-lined baking tray for 10-12 minutes.
To make the vinaigrette:
- In a bowl, whisk together the miso, honey and dijon mustard.
- Add the lemon juice, zest, salt and sumac.
- Add the oils and whisk together slowly until incorporated.
To assemble:
Choose some great local lettuces, add the grains, the egg cut in half and seasoned with salt and sumac, the spot prawns, and then garnish with the hazelnuts and some seasonal fruit.
