Oxford Landing Estates

  • Serves 4
  • 20 minutes. (15 minutes active).

Ingredients

Method

Peel the prawns, leaving the tails on and remove the digestive track. Then place into a bowl and set aside in the fridge until ready to compile the salad.

Place the cous cous into a medium size mixing bowl, pour over the hot water or stock, stir and cover with cling film, set aside for 5 minutes then fluff up using a fork. Set aside and allow to cool.

Meanwhile, prepare the other ingredients.

Once the cous cous has cooled, add the prawns, preserved lemon, fennel, spring onions, parsley & red onion then toss together.

Place the olive oil and lemon juice into a mixing bowl and combine well, dressing the cous cous and season to taste.

Serve with fresh lemon.

And to drink?

2015 Viognier

A fresh and zesty Viognier that shows the classic flavours and aromas of white flowers, some musk and stone fruit. The first Viognier was planted at Oxford Landing in 1993, and the wines made from the fruit these vines produce just keep getting better and better.

PDF tasting notes

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

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