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A part warm, part room temperature salad.
Heat a little olive oil in a large fry pan.
Splash the sweetbreads, prawns and oysters with a little extra oil.
When the oil is hot, add the sweetbreads to the pan and fry gently for about 2 minutes.
Turn the sweetbreads over and at the same time, add the prawn.
When the prawn is nearly cooked, add the 2 tea smoked oysters and cook all together for another minute or 2.
Transfer the cooked items to a clean plate and rest in a warm place while you put the salad together.
To make the salad, simply mix the fennel, celeriac, orange fillets, mint, coriander, onion and date together.
Season with the orange juice, a splash of extra virgin olive oil and sea salt.
Place a large tablespoon of harissa on a dinner plate and spread it around slightly.
Place the sweetbreads, prawn and oysters together on top of the harissa and top with the salad.
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