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 Shrimp Salad

Photograph shown with the kind permission of the creator John Hios 


Preparation Time: 30 min

Cooking Time: 4 min



½ kg prawns

1 orange

1 tablespoon pine seeds

1 bunch poppy salad (or roka)

½ bunch roka

3 tablespoons Greek yoghurt

1 tablespoon honey

2 spring onions, finely chopped

2 tablespoons vinegar

3 tablespoons olive oil



red peppercorns


Wash prawns thoroughly and cook in boiling water for 4 minutes, drain and peel.

Pare the orange and cut into slices of 1 cm thickness.

Wash the salad, discard any damaged or brown leaves and shred.

Mix the dressing in a separate bowl: dissolve salt in vinegar, blend in the olive oil, yoghurt and honey. Stir until creamy, then add the spring onions and season with salt and pepper to taste.

Arrange prawns, orange slices and salad in a bowl. Sprinkle with pine seeds and pour on the dressing. Blend well and garnish with red peppercorns.

Serve with fresh white bread or garlic bread.

  • Garlic bread: Thinly slice pieces white or dark bread, brush with olive oil and spread on some crushed garlic. Season with salt and bake in a pre-heated oven at 180 degrees C for 5 minutes. To serve, sprinkle with chopped parsley.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

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