Fresh Sesame Salad with Prawns and Palm Hearts

Serves: to serve 4

Prep Time: 10 Minutes + waiting

Ready In: 10 mins
+ waiting


2 - oranges

2 tablespoons - light mayonnaise

8-10 drops - Tabasco (more or less depending on your tastes)

8 oz - peeled & cooked prawns

14 oz can - palm hearts (hearts of palm)

8 oz can - pineapple chunks (pineapple pieces)

7-8 oz - iceberg lettuce or lettuce hearts

1 tablespoon - roasted sesame seeds


  1. Squeeze the juice from the oranges into a large salad bowl or mixing bowl. Add the mayonnaise and tabasco and mix well (you may have to use a hand whisk to get a consistent mixture). If you are wary of Tabaso, you can use half a teaspoon of Piment d'Espelette if you can get hold of it. The idea is just to lift the flavour a little, not to make it too hot or spicy.
  2. Rinse the prawns and add them to the bowl. Drain the liquid from the palm hearts and cut them into length of about ¾" (2cm) then add to the bowl. Drain the liquid from the pineapple chunks and cut into small pieces (you can sometimes buy them like this). Add these to the bowl along with the lettuce, broken into bite-size pieces.
  3. Mix well and place in the fridge for at least 15 minutes to chill before serving on individual plates. Sprinkle a few sesame seeds over each plate and serve with fresh baguette.