A classic chilled seafood starter dressed with a zippy Tabasco spiked cocktail sauce.


  • The salad

  • 12 large King Prawns cooked & peeled

  • 0.5 kg Lobster

  • 20 extra fine green beans cooked

  • 1 small Cucumber peeled in to thin strips & soaked in salted water

  • 1 Avocado cut into chunks

  • 12 cherry vine Tomatoes cut into quarters

  • 2 littel gem Lettuces finely sliced

  • 6 tablespoons olive oil, mixed with 1 tablespoon of Lemon Juice

  • 2 Lemons cut in half

  • A dusting of Cayenne pepper

  • salt and freshly ground black pepper

  • The dressing

  • 1 free range or organic egg yolk

  • 0.5 Lemon juiced

  • 1 Splash Worcestershire sauce

  • 0.5 teaspoon french mustard

  • 100 ml Hazelnut oil

  • 200 ml Olive Oil

  • 1 tablespoon Heinz Ketchup

  • 1 Splash Tabasco


  • The salad:

  • 1.

    Dress the ingredients with the olive oil & lemon mix, season with salt & freshly ground black pepper, place on a plate

  • 2.

    Drizzle with the mayonnaise, sprinkle with cayenne pepper & serve with ½ lemons

  • The dressing:

  • 1.

    Place the egg yolk, lemon juice & mustard into a bowl, season with salt &

  • 2.


  • 3.

    Start to slowly whisk in the olive oil & the hazelnut oil to form a mayonnaise Add the ketchup & the Tabasco sauce & thin down with a little

  • 4.

    Hot water if necessary

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 863kj
  • Fat Total 78g
  • Saturated Fat 9g
  • Protein 27g
  • Carbohydrate 18g
  • Sugar 6g
  • Sodium 1133mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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