Ingredients
1 lb raw, deveined and shelled medium sized prawns or Tiger Prawns
8 oz fat-free Italian salad dressing
6 cloves garlic - diced
1 teaspoon dried red pepper (may omit if too spicey for you!)
1 cup good quality olive oil
4 tablespoons or to taste balsamic vinegar
4 Japanese (small and slender) eggplants
1/2 lb slender asparagus
2 6 oz bags baby spinach leaves - washed and cleaned
6 oz ripe cherry tomatoes
6 oz crumbled Feta cheese
Sea salt
freshly ground pepper
1 teaspoon dried oregano
Preparation
Toss and marinate the prawns in the nonfat Italian dressing for 1-2 hours in a covered container - refrigerate.
Pre heat oven to 425 degrees. Wash and slice the eggplant into 1/4 inch ribbon slices. Wash asparagus and cut off bottom tough ends. Toss eggplant and asparagus in 4 tablespoons of olive oil and 2 tablespoons of balsamic vinegar and 2 cloves diced garlic. Place on a cooking sheet or roasting pan in a single layer, sprinkle with sea salt and freshly gorund pepper and roast in hot oven until fork tender - approximately 20 minutes. Keep warm.
Place equal amounts of spinach leaves and tomatoes on four dinner-size plates. Add equal amounts of roasted vegetables. Add freshly ground pepper and a sprinkle of dried oregano on each salad. Set aside.
Heat 4 tablespoons olive oil in a large wok or large skillet until almost smoking. Add remaining garlic and red pepper and saute for 30 seconds. Add prawns along with the marinade and saute until pink clear through. Do not over cook!
Divide the hot prawns evenly adding gently to the top of each salad. Add crumbled feta to top of prawns. Drizzle remaining olive oil and balsamic over each salad and serve.
