• Brioche bread, crumbs 150 g
  • Garlic, paste 70 g
  • Knorr Mise en Place Pesto (2x340g) 20 g


  • Prawns king U6 30 pc
  • Butter, unsalted 150 g


  • Cherry tomato, halves 300 g
  • Cucumber 500 g
  • Rocket leaves 600 g



  • Dill, chopped 100 g
  1. Brioche:

    • Place brioche crumbs, parsley and Knorr Mise en Place Pesto in a Robot Coupe and blend until crumbed.
  2. Prawns:

    • Halve prawns lengthways, wash and devein. Drizzle with melted butter and grill the prawns until hot and cooked through. Remove from heat. Top with the brioche crumb mix and place under a salamander until lightly golden.
  3. Salad:

    • Halve the tomatoes and make cucumber ribbons using a potato peeler. Place the Rocca leaves underneath the prawns with a little Hellmann’s dressing.
  4. Dressing:

    • Mix all ingredients together with a blender or whisk until silky and shiny.
  5. Garnish:

    • Add some freshly picked herbs and more cucumber ribbons on top.