Roscoff Salad

Lovely Meal

This salad, made with prawns, potatoes and cauliflower comes from Brittany where seafood is plentiful. It is served cold and is a superb lunch or light evening meal.


Serves 4


Preparation Time: 15 Minutes
Cooking Time: 20 Minutes

 1 small head cauliflower  For the Mayonnaise: 
 1/2 lb small new potatoes  1/2 cup oil 
 8 oz cooked and peeled prawns  1/4 cup white wine vinegar 
 1/2 cucumber, diced  1 teasp sugar 
 8 cherry tomatoes  2 cloves garlic, crushed
   1 tblsp Dijon mustard 
   1 small egg 


Break the cauliflower into small florets and boil in water until just cooked. Scrub the potatoes and boil in water until cooked. Allow both to cool before placing in a large serving bowl. Add the prawns, tomatoes and cucumber.

To make the mayonnaise dressing, whizz together all the ingredients in a blender. Add salt and pepper as required. Pour over the salad and mix well.