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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.


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
Curcuma or curry
Print recipe


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

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