Prawn, pineapple and palm heart salad with honey-cinnamon dressing

Prawn, pineapple and palm heart salad with honey-cinnamon dressing

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

This recipe is inspired by a dish we had at Dalva e Dito restaurant in São Paulo. In our version, hearts of palm are tossed with grilled prawns and sweet pineapple chunks, then drizzled with a honey-cinnamon dressing. It can be served as a side or is great on its own as a light main course. If serving as part of a barbecue, use freshly grilled prawns to give it a slightly smoky dimension.

Ingredients

Quantity Ingredient
350g ripe pineapple, diced
250g king prawns, cooked
400g tinned palm hearts, drained and thinly sliced
small handful mint, leaves chopped
small handful flat-leaf parsley, leaves chopped
large handful rocket

For the dressing

Quantity Ingredient
2 tablespoons runny honey
1 teaspoon ground cinnamon
1 teaspoon mustard powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 tablespoons cider vinegar
4 tablespoons neutral-flavoured oil, such as sunflower oil

Method

  1. First, make the dressing. Whisk the honey, cinnamon, mustard, salt and pepper together to create a thick paste. Gradually whisk in the vinegar, followed by the oil. (If making in advance, store the dressing in a sealed jar and refrigerate. It will keep for 1–2 weeks).
  2. Assemble the salad when you are nearly ready to serve. Toss the pineapple, prawns, palm hearts, mint and parsley together in large bowl. Add the rocket and half the dressing and gently toss again. Divide the salad among individual bowls and drizzle over a little more dressing. Serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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