Recipe: Prawn and Maire rose Salad on coconut flatbread

1/2 cup coconut flour

1/2 cup of self raising flour

3 eggs

2 tbsp olive oil (or melted butter)

Pinch of salt

2 tbsp honey

1–2 tbsp water (as needed)

200–250g cooked prawns, peeled

Mixed salad leaves (rocket, baby gem, spinach)

1 small carrot, finely grated

4 cherry tomatoes (halved)

1 red onion (peeled and sliced fine)

Lemon/Lime wedges (to serve)

4 tbsp mayonnaise

1 tbsp tomato ketchup

½ tsp Worcestershire sauce

½ tsp lemon juice

Pinch of smoked paprika or cayenne (optional)

Salt & black pepper to taste

1. Coconut Flatbread

Mix together the eggs and salt

Stir in coconut flour and self raising flour, honey until smooth.

Add water gradually until you get a thick but spreadable batter.

Heat a non-stick pan over medium heat.

Spoon batter in and spread thin like a pancake.

Cook 2–3 minutes each side until golden.

Keep warm while you cook the rest.

2. Marie Rosé Sauce

Mix all ingredients together in a bowl.

Taste and adjust seasoning or lemon if needed.

Chill briefly if time allows (helps the flavour).

3. Prawn Salad

Toss salad leaves and grated carrot lightly with a squeeze of lemon.

Season gently with salt and pepper.

Fold prawns through the Marie rosé sauce until well coated.

Place flatbread on a plate.

Add the fresh salad base.

Spoon over the prawns generously.

Finish with a dusting of paprika, cracked black pepper and lemon/lime wedges and a little picked dill

If you want to elevate it slightly:

Add chopped dill or chives to the sauce

A tiny splash of brandy or cognac in the Marie rosé gives it that classic chefs touch!