Sandrine Rouxel, who works at the luxurious Château Lou Casteou in the Esterel Mountains between Cannes and St Tropez, shares her recipe for this delicious and healthy salad, ideal for a light lunch or a starter.
- 18 to 30 cooked prawns (3 to 5 per person)
- 1 yellow pepper
- 1 sweet onion
- 2 tomatoes
- 2 limes
- 1 coriander bunch
- Salt and pepper
- Olive oil
1Slice the onion into very small cubes.
2Slice the yellow pepper into medium cubes.
3Deseed the tomatoes and slice into medium cubes.
4Shell the prawns.
5Zest and juice the limes.
6Add some salt and black pepper, 5 tbsps of olive oil. Chop the coriander and mix all ingredients together.
7Add some green leaves, such as rocket.