Food and Travel Magazine | Salad of samphire, peas and prawns with…
Salad of samphire, peas and prawns with pink pickled ginger and radishes
Ingredients
- 120g samphire
- 100g shelled or frozen peas, cooked
- 150g cooked and shelled prawns
- ½ bunch French Breakfast
- radishes, trimmed and thinly sliced
- 2 tbsp finely shredded Japanese
- pink pickled ginger
- 3 tbsp mild olive oil
- 1tbsp lemon juice
- 1-2tsp soy sauce
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