Serves 4 people as a starter

  • 200g cooked prawns or shrimps – 50g per person
  • 1 cucumber
  • 12 cherry tomatoes
  • 4 spring onions
  • 2 heads baby gem
  • 3 sprigs mint
  • 2 lemons

Marie rose sauce

  • 1 lemon
  • 20mls brandy
  • 60g mayonnaise
  • 60g crème fraiche
  • 30g tomato ketchup
  • Cayenne pepper


  1. Prawns – to defrost the prawns, leave in a colander in a bowl in the fridge, when defrosted place on some kitchen towel to ensure that there is no excess water, dress the prawns in a little extra virgin olive oil and some lemon
  2. Marie rose sauce – In a clean bowl, add all the ingredients and whisk, season with cayenne and a little salt
  3. Salad garnish – peel, deseed and dice the cucumber, quarter the cherry tomatoes, finely chop 1 baby gem, and cut the other one in quarters the rocket in a clean mixing bowl, peel the other apple and slice, finely diced the shallot, dress the salad with a little olive oil and squeeze lemon
  4. Serve - Dress in a large martini glass by building the dish up, start with the salad the load on the prawns and nice big dollop of the Marie rose on top.