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A part warm, part room temperature salad.


  • Olive Oil

  • 2 Veal sweetbreads

  • 1 Green King Prawn peeled

  • 2 tea smoked Oysters see seperate recipe

  • 4 Slices finely shaved Fennels

  • 1 tablespoon finely sliced celeriac

  • 4 Fillets navel oranges all skin and membrane removed

  • 4 Mint leaves torn

  • 6 coriander leaves torn

  • 0.8 finely sliced Spanish Onion

  • 1 fresh date peeled, stone removed, finely sliced

  • 0.5 Juice orange

  • Extra Virgin Olive Oil

  • sea salt

  • 1 tablespoon Harissa see seperate recipe


  • 1.

    Heat a little olive oil in a large fry pan.

  • 2.

    Splash the sweetbreads, prawns and oysters with a little extra oil.

  • 3.

    When the oil is hot, add the sweetbreads to the pan and fry gently for about 2 minutes.

  • 4.

    Turn the sweetbreads over and at the same time, add the prawn.

  • 5.

    When the prawn is nearly cooked, add the 2 tea smoked oysters and cook all together for another minute or 2.

  • 6.

    Transfer the cooked items to a clean plate and rest in a warm place while you put the salad together.

  • 7.

    To make the salad, simply mix the fennel, celeriac, orange fillets, mint, coriander, onion and date together.

  • 8.

    Season with the orange juice, a splash of extra virgin olive oil and sea salt.

  • 9.

    Mix gently.

  • To serve:

  • 1.

    Place a large tablespoon of harissa on a dinner plate and spread it around slightly.

  • 2.

    Place the sweetbreads, prawn and oysters together on top of the harissa and top with the salad.

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