This quick and easy salad is sure to become one of your favourites. Filled with delicious veggies, this flavourful combination really does satisfy. Chef Noor Raskan of Hawksbill Restaurant, Saadiyat Beach Golf Club says, “For a lighter, healthier option, the Hawksbill salad’s ingredients burst with flavours – from the tender lobster and velvety mascarpone cheese, to the tangy orange and smooth avocado, creating a delicious combination guaranteed to keep you hale and hearty.”

Ingredients:

• 120g lobster tail
• 40g frisée lettuce
• 1 egg
• 20g mascarpone cheese
• 40g green peas
• 10g black olives
• 70g avocado
• 150g tomato
• 20g orange
• 10ml lemon oil
• Salt and pepper, to taste

Method:

1. Steam the lobster with salt, pepper and olive oil for six minutes, refrigerate until cold
2. Take the lobster meat out of the shell and cut into cubes
3. In a bowl, add black olives, tomatoes, green peas, avocado and lobster
4. and toss
5. Add in the lemon oil and then the mascarpone cheese
6. Place filling on top of lettuce and garnish with soft boiled eggs and orange slices

Check out our very own Tried and Tested review of this recipe below;

Chef Noor Raskan of Hawksbill Restaurant at Saadiyat Beach Golf Club provided this recipe for us this week. A simple salad that can be made rather quickly for those in a jam.

We did have to go out hunting for ingredients and since we failed to find lobster at our local supermarket, we instead opted for frozen crab sticks, since that was the next best thing.

At home we decided to make this salad our main meal for dinner, since hearty salads have always been one to satisfy us before. We added two fistfuls of frisee lettuce which perhaps is where it all started to go wrong. The lettuce actually tastes a bit bitter when eating it alone, without any other greens mixed in.

The rest of the toppings, with us omitting tomatoes due to preference, were simple enough to prep and add into the salad. Since, of course, we couldn't find lemon oil we opted for a splash of olive oil mixed with lemon juice as a substitute. Which was another reason we weren't huge fans of this salad, the lack of dressing and flavourful ingredients sort of made this meal a little bit boring.

The only thing that really brightened up the salad was the clever addition of orange slices, but we found ourselves fishing them out to eat separately since we weren't keen on everything else. Perhaps with a more substantial dressing this salad would be something we would try again, but for now we think we'll leave it to the experts.

We give it two out of five spoons!