• 500 ml fresh mint, roughly chopped
  • 500 ml fresh coriander leaves, roughly chopped
  • 500 ml fresh parsley, roughly chopped
  • large bushel of radishes, sliced
  • 1 kg prawns, cleaned (keep the tails)
  • 10 ml fish sauce
  • 5 ml garlic, finely chopped
  • 30 ml olive oil
  • 3 calamari-steaks, scored and cut into thick strips
  • freshly ground black pepper to taste

Combine the herbs and radishes in a mixing bowl. Put the prawns in another bowl and add 5 ml of the fish sauce and half the garlic. Add half the olive oil and stir through until the prawns are coated. Put the calamari strips in another bowl and add the rest of the fish sauce, garlic and olive oil. Coat well. Heat a non-stick pan and fry the calamari for a few minutes. Remove and keep to one side. Fry the prawns in the same pan until they turn pink. Remove and combine the prawns, calamari, herbs and radishes. Season with pepper. Now make the dressing.

Dressing

  • 80 ml lemon juice
  • 160 ml olive oil
  • 2 cloves of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 15 ml lemon zest
  • 125 ml roast cashew nuts, chopped

Combine all the ingredients and pour over the salad.