Scandinavian prawn salad with wheat berries, dill and lemon dressing
From the foundersPernilla Nilsson·Co-founder & Growth
A fresh, protein-packed prawn salad in a clean Nordic style with filling wheat berries, crunchy vegetables and a light dressing of squeezed lemon and fragrant dill.
Ingredients
2 servings
- 300 ghand-peeled prawns in brine
- 100 gwheat berries
- 2 steggs
- 0.5 stcucumber
- 2 stcarrot
- 0.5 stred onion
- 150 gsugar snap peas
- 0.5 krukafresh dill
- 1 stlemon
- 1 mskolive oil
- 1 tskDijon mustard
- 1 krmsalt and black pepper
How to make it
- 1
Cook the wheat berries in lightly salted water according to the packet instructions (about 12 minutes). Drain and let cool slightly.
- 2
Boil the eggs until soft- or hard-boiled to your liking (about 7-8 minutes). Rinse under cold water, peel and halve.
- 3
Mix a dressing of olive oil, Dijon mustard, the juice and finely grated zest of half the lemon, plus salt and pepper.
- 4
Thinly slice the red onion and cucumber. Peel the carrots and shave them into long ribbons with a vegetable peeler. Trim the sugar snap peas.
- 5
Mix the warm wheat berries with half the dill sprigs and the dressing so they absorb the flavours well.
- 6
Drain the prawns thoroughly in a sieve.
- 7
Fold together the wheat berries, vegetables and prawns on a large platter. Top with the egg halves, the rest of the dill and wedges from the remaining lemon half.
Kitchen tips
- Toss the wheat berries in the dressing while they are still warm so they soak up the lemon flavour much better.
- Lightly pat the prawns dry with kitchen paper so the salad doesn't become watery.
AI-generated content. Always verify ingredients and allergen information yourself.
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