Stranger Foods

Cobb salad with mango and lime dressing

Serves 0 | Prep 20 mins | Cook 20 mins

Cobb salads slide easily into the OTK ethos, as they’re all about using up what you have to create something playful and vibrant. Here we invite you to the Cobb salad playground, using this recipe as a baseline. Dig through your cupboards, rummage through your fridge and freezer, use what you can and what you have, and then build from there – all the while keeping the spirit of abundance and fun.

Source: Ottolenghi Test Kitchen: Shelf Love

Ingredients

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Imperial

x0.5

60 g prosciutto
2 large eggs
60 ml olive oil
350 g asparagus, woody ends trimmed and spears cut widthways into 3
300 g frozen sweetcorn kernels, defrosted
350 g frozen or fresh extra-large peeled prawns, defrosted if frozen and patted dry
200 g datterini or regular cherry tomatoes, halved
1 large iceberg lettuce, chopped into bite-size pieces
15 g picked fresh coriander leaves, with some stems attached
flesh of 1 large avocado, thinly sliced
1 small red onion, very thinly sliced into rounds
½ lime
salt and black pepper

Mango lime dressing

200 g frozen or fresh mango, defrosted if frozen
75 ml lime juice
60 ml olive oil
2 anchovies in oil, drained and roughly chopped
5 g fresh coriander, finely chopped
10 g deseeded and finely chopped red chilli

Instructions

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Preheat the oven to 170°C fan.
Lay out the prosciutto on a large, parchment-lined baking tray and bake for , until starting to crisp up. Leave to cool completely.
Meanwhile, boil the eggs for . Drain, run under cold water, then peel and cut each egg into quarters. Sprinkle lightly with salt and pepper and set aside.
Make the dressing. Put the mango, lime juice, oil and anchovies into a food processor or blender and blitz until smooth. Transfer to a bowl and stir in the coriander, chilli, 1 teaspoon of salt and a good grind of pepper.
Heat 1½ teaspoons of oil in a large sauté pan on a medium-high heat. Add the asparagus, ¼ teaspoon of salt and a good grind of pepper and cook for , to soften and char. Transfer to a tray, then add 1 tablespoon of oil to the same pan along with the sweetcorn, ¼ teaspoon of salt and a good grind of pepper and cook, stirring occasionally, for , to char in places. Set aside, separately, and add another tablespoon of oil to the pan, turning the heat to high. Once very hot, add half the prawns, ¼ teaspoon of salt and a good grind of pepper and cook for , until just cooked through and browned. Set aside, separately, and continue in the same way with another tablespoon of oil, the remaining prawns and seasoning.
Toss the tomatoes together with a pinch of salt and pepper and 1½ teaspoons of oil.
In a large bowl, combine the lettuce, coriander, a third of the dressing, ¼ teaspoon of salt and a good grind of pepper. Spread out on a large serving platter. In separate piles, top the lettuce with the tomato, avocado, onion, sweetcorn, asparagus, eggs, prosciutto and prawns. Squeeze over the lime half, and drizzle over another third of the dressing, serving any extra alongside.

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