Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Ingredients
- 6 large spinach leaves
- 9 raw king prawns, peeled and de-veined chopped
- 6 hard-boiled quails’ eggs, peeled
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 120g/4½oz butternut squash, peeled and cut into 1cm/¼in pieces
- 1 lemon, juice and zest
- 1 pinch saffron
- 2 tbsp pine nuts, toasted
- 1 radicchio, leaves separated
- salt and freshly ground black pepper
Method
-
Bring a large saucepan of salted water to the boil and blanch the spinach leaves for 20 seconds, refresh in cold water and lay flat.
-
Put the chopped prawns in a bowl and season with salt and pepper.
-
Wrap the eggs in the chopped prawns, place in a spinach leaf and shape into a ball.
-
Place a steamer on the hob and steam the balls for 5 minutes.
-
Meanwhile, heat the olive oil in a medium sauté pan and gently fry the shallot and squash for 10–15 minutes, until softened. Add the lemon juice, saffron, salt and plenty of pepper. Add a little extra olive oil to make a dressing. Add the pine nuts and coriander.
-
To serve, divide the prawn and quails’ egg balls between two plates, spoon over the squash and shallot mixture and dress with radicchio leaves and lemon zest.
