We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.
 
 

Autumn salad

with apples, pomegranate, cauliflower, fennel, prawns and almonds

A delicious cold starter that you can also serve as a one-course meal. Our autumn salad is a light and tasty recipe for small and large appetites.
15 min.
  •  
  •  
  •  
easy
 

Ingredients

for 4 persons

A handful of yellow cauliflower
1/2 pomegranate
300 g prawns
1 Golden Delicious
1 fennel
A handful of almonds
Juice of 1 lemon
Garlic
Ginger
Curcuma or curry
Pepper
Oil
Salt
 
Print recipe

Preparation

First prepare the single ingredients: Cut fennel with a mandolin. Then cut yellow cauliflower but it shouldn’t break apart too much.

Cut open the pomegranate, pick out seeds and put aside. Cut the almonds into slices. Pour the juice of half a lemon on both the yellow cauliflower and the fennel.
Then cook prawns: Clean, shell and devein prawns. Heat a little bit of oil with garlic in a pan. Add prawns when the garlic is roasted. Fry for a few minutes. Then add curcuma (or curry), ginger and pepper and let gain flavor. Remove the prawns from the cooker and put on kitchen paper.
Cut the apple into cubes and sprinkle with the juice of the other lemon half.

Put all ingredients – apples, yellow cauliflower, fennel, pomegranate, prawns and almonds – in a salad bowl, mix and serve.
If you wish, you can also add a mix of lemon juice and oil instead of lemon juice only.
 

Recipe from Mirco Di Marcello

Oggi Cucina Mirco
 
 

Share recipe and try it yourself!

Post the picture on Instagram under #melavalvenosta!