Spiced Prawns and Dolmades with Saffron Vinaigrette recipe

Fancy cooking up a storm this weekend? Try these spicy prawns drizzled with saffron vinaigrette

Using organic local produce and from-the-garden ingredients couldn’t be more important for Dan Trewartha, head chef at Gaia Retreat & Spa. He shares his these indulgent recipes that incorporate a fresh and balanced approach to cooking.

Ingredients (serves 4)

  • 2 tsp harissa
  • 2 tbsp olive oil
  • 8 large green prawns, peeled, deveined
  • 40ml white balsamic vinegar
  • 1 pinch saffron threads
  • 120ml extra virgin olive oil
  • Sea salt and cracked black pepper to season
  • 8 good-quality dolmades, room temperature

To serve

  • Drizzle vinaigrette
  • 50g macadamia nuts, roasted, chopped fine
  • Coriander, edible flowers to garnish


  • Mix harissa and olive oil well, add prawns and coat well, marinate for a few hours in refrigerator.
  • Gently warm white balsamic vinegar, add saffron threads. Sit for 10 minutes to infuse. Whisk in extra virgin olive oil and season with sea salt and cracked black pepper.
  • Heat barbeque to medium heat, cook prawns till just opaque.
  • Arrange dolmades on plate, top with prawns and drizzle vinigarette around plate. Scatter with macadamia nuts and add coriander and flowers.

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