Curried Prawn and Mussel Salad Recipe by Executive Chef Paul Watters

Executive Chef Paul Watters’ Curried Prawn and Mussel Salad with Roasted Beetroot

A fresh seafood dish by Executive Chef Paul Watters

Seafood dishes are at their best when they balance freshness, colour and clean flavours. This vibrant prawn and mussel salad, created by Executive Chef Paul Watters, does exactly that. Combining sweet king prawns, tender mussels and a colourful selection of vegetables, the dish is brought together with a lightly spiced curry dressing that adds warmth without overpowering the seafood.

Chef Watters’ approach focuses on letting quality ingredients speak for themselves. The natural sweetness of the prawns pairs beautifully with roasted beetroot, crisp peppers and peppery rocket leaves, while the mild curry dressing provides a subtle depth of flavour. It’s a dish that feels both elegant and effortless.

Light, colourful and packed with flavour, this seafood salad works perfectly as a refined starter, a stylish lunch, or a light dinner on a warm evening. It’s proof that when fresh seafood and thoughtful seasoning come together, simplicity can be truly impressive.

Ingredients

Seafood

150g raw king prawns, peeled and deveined
150g cooked mussels (either removed from the shell or served in half shells)

Salad & Vegetables

1 carrot, peeled into ribbons
½ red pepper, sliced
½ yellow pepper, sliced
1 small beetroot, roasted and cubed
Handful of rocket leaves
Handful of mixed salad leaves

Curry Dressing

2 tbsp olive oil
1 tsp mild curry powder
1 tsp honey
1 tsp lemon juice
½ tsp Dijon mustard
Salt and freshly ground black pepper

To Finish

A small pinch of curry powder
Freshly chopped parsley or coriander

Method

Cook the Prawns

Heat a frying pan over a medium heat with a small drizzle of olive oil. Season the prawns with salt and pepper, then cook for 1–2 minutes on each side until pink and just cooked through. Remove from the pan and set aside.

Warm the Mussels

Add the mussels to the same pan and warm gently for 30–60 seconds, just until heated through.

Prepare the Dressing

In a small bowl, whisk together the olive oil, curry powder, honey, lemon juice, Dijon mustard, salt and pepper until well combined.

Assemble the Salad

Arrange the rocket, mixed salad leaves, carrot ribbons, sliced peppers and roasted beetroot on a serving plate to create a colourful base.

Add the Seafood

Place the cooked prawns and warmed mussels over the salad.

Dress and Finish

Drizzle the curry dressing over the seafood and salad. Finish with a light dusting of curry powder and a sprinkle of fresh parsley or coriander.

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