Baby Prawn and Rainbow Pepper Salsa

1 red onion, chopped
1 clove of garlic, chopped
3 tbsp fresh dill, chopped
2 lemons, juiced
1/4 cup olive oil
3 tbsp Maille Balsamic vinegar of Modena
3 tbsp Maille Dijon Originale Mustard
2 tbsp honey
1 cup baby salad prawns, cooked
1 red pepper, diced
1 yellow pepper, diced

In a bowl, combine all ingredients but prawns and peppers. Whisk until fully mixed. Add prawns and peppers and marinate in fridge for 2 hours (optional). Serve with pita wedges or tortilla chips.

Recipe developed by Derek Benitz, executive chef at Luxe Bistro (Ottawa, Ontario). Additional recipes can be found at www.maille.com.




- News Canada