This combination is not as odd as it sounds – the floral notes of strawberries and pineapples work well together with langoustines (which are increasingly known as Dublin Bay prawns).
Ingredients
- 50g pine nuts
- 3 generous slices fresh pineapple
- 12 cooked langoustines
- Leaves of 2 Little Gem lettuces
- 450g strawberries, washed, hulled and quartered
For the dressing
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp clear honey
- 1 tsp Dijon-style mustard
- 1/2 tsp salt
Method
- 1. Toss the pine nuts in a large dry pan over a medium-high heat for 4-5 minutes, until golden brown. Set aside to cool completely.
- 2. Meanwhile, make the dressing by whisking all the ingredients together.
- 3. Slice the pineapple into segments of a similar size to the strawberries. Peel the langoustines, reserving a couple of whole ones to garnish.
- 4. Toss the lettuce and fruit with the dressing and arrange in a bowl. Put the peeled langoustines on top and arrange the langoustines still in the shell on the side. Sprinkle with the pine nuts to serve.
Nutritional info
Per serving: 276kcals, 17.6g fat (1.8g saturated), 13.7g protein, 16.2g carbs, 16.1g sugar, 1g salt
Chef's tip
You could use prawns instead of langoustines.
Wine Recommendation
Go for dry, decadent, summery pink fizz – sparkling Cava Rosado would be lovely.