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🍽️ Crispy Langoustines on Crispy Kress Apple Salad

440 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls mixed herbs (chives, dill, basil and parsley)
• 120 ml olive oil
• 1 tbsp grated parmesan
• salt
• pepper (from the mill)
• 400 g scampi
• 2 smaller apples
• 2 handfuls watercress
• 2 spring onions
• 1 tsp dijon mustard
• 4 tbsp lime juice
• 1 tsp brown sugar
• cayenne pepper
• lime wedges (for garnishing)

Instructions

1. 1. Rinse the herbs under cold water.
2. 2. Shake the herbs dry.
3. 3. Pluck about half a handful of the best leaves and set them aside for garnish.
4. 4. Place the remaining herbs into a blender.
5. 5. Add 4 to 5 tablespoons of oil.
6. 6. Blend the mixture into a fine paste.
7. 7. Stir in the grated Parmesan cheese.
8. 8. Season the pesto with salt and pepper to taste.
9. 9. Preheat the oven to 220 degrees Celsius.
10. 10. Set the heating mode to top and bottom heat.
11. 11. Remove the claws from the langoustine tails.
12. 12. Use the claws for another purpose.
13. 13. Halve the langoustine tails lengthwise.
14. 14. Remove the vein.
15. 15. Rinse the langoustines.
16. 16. Pat them dry with a kitchen towel.
17. 17. Line a baking tray with baking paper.
18. 18. Place the langoustines on the tray with the cut sides facing up.
19. 19. Drizzle the prepared pesto over the langoustines.
20. 20. Bake the langoustines in the oven for about 5 minutes.
21. 21. Wash the apples.
22. 22. Quarter the apples.
23. 23. Cut out the core.
24. 24. Slice the apple quarters into thin wedges.
25. 25. Rinse the cress.
26. 26. Shake the cress dry.
27. 27. Wash the spring onions.
28. 28. Remove the tough ends of the spring onions.
29. 29. Slice the spring onions into thin rings.
30. 30. Place the apple wedges on a plate.
31. 31. Add the cress.
32. 32. Add the spring onion rings.
33. 33. Mound the salad on the plate.
34. 34. Place the mustard in a small bowl.
35. 35. Add the lime juice.
36. 36. Add the sugar.
37. 37. Add the remaining oil.
38. 38. Whisk the dressing ingredients well.
39. 39. Season the dressing with salt.
40. 40. Season the dressing with cayenne pepper.
41. 41. Drizzle the dressing over the salad.
42. 42. Place the baked langoustines on the salad.
43. 43. Chop the remaining herbs roughly.
44. 44. Sprinkle the chopped herbs over the langoustines.
45. 45. Garnish the plate with lime wedges.
46. 46. Serve the salad immediately.

Nutrition per serving

• kcal: 440
• Protein: 21 g · Fett/Fat: 30 g · Carbs: 21 g