Cucumber, Radish and Cherry Prawn Salad

This classic Asian-style dish has been given a zingy twist with the help of some juicy cherries
Cucumber, Radish and Cherry Prawn Salad
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Cucumber, Radish and Cherry Prawn Salad
January 24, 2019
Level Easy
Preparation Time 20 minutes
Cooking Time 10 minutes
Serves 4

PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana


250g spinneysFOOD Cherries, halved and pitted
4 tbsp olive oil
½ red pepper, seeded and chopped
2 tsp jalapeños, chopped
2 garlic cloves, crushed
2½ tbsp red grape vinegar
Cayenne pepper, to taste
spinneysFOOD Salt, to taste
24 tiger prawns, cleaned, deveined and peeled
80g baby herb lettuce
1 small cucumber, sliced in ribbons
1 fennel bulb, very thinly sliced
4 radishes, very thinly sliced
2 tbsp oil (sesame or groundnut oil)


  • 1

    Reserve 12 cherry halves for serving

  • 2

    Place the rest of the cherries, 2 tbsp olive oil, red pepper, jalapeños, garlic, red grape vinegar, cayenne pepper and salt in a blender and blitz until smooth. Strain through a fine sieve, adjust the seasoning and keep aside

  • 3

    Heat the rest of the oil in a frying pan on medium heat till hot and add the prawns. Cook on both sides until cooked and golden brown – about 8-10 minutes. Season with cayenne pepper and salt

  • 4

    Assemble the salad on 4 serving plates or one large platter by placing the lettuce on the plates, top with the cucumber ribbons, fennel, radish and cherries. Pour some of the dressing over the salad

  • 5

    Add the warm prawns and drizzle with extra olive oil. 6 Garnish with more cherries and serve immediately


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