Salad of Dublin Bay Prawns, with Marinaded Lowna Goats’ Cheese, Salad of English Pea Shoots, Lemon Balm Mayonnaise

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

By Andrew Pern

Published 2008

  • About

This is a very light and delicate salad using delicious, juicy Dublin Bay prawns (or langostines, Norweigan lobster etc) with the superb Lowna Dairy goats’ cheese produced by Tom Wallis, in the heart of the rolling Yorkshire Wolds.


  • 4 cooked Dublin Bay prawns (peeled)
  • 4 pieces of marinaded goats cheese
  • 1 punnet


Bring a large pan of salted water to the boil and blanch the Dublin Bay prawns for approx four or five minutes depending on their size. Marinade the goats’ cheese overnight in shallots, garlic, thyme, white wine, dill, rosemary, bay leaf and lemon zest or use early season lavender before the flavour gets too strong. For the mayonnaise, put the egg yolks, mustard and vinegar in a mixing bowl and