Salad
Heatly Prawns Salad Recipe
Helen Burns
Serves 2 Despite having a few different ingredients, this is actually a very simple salad to put together and thanks to the prawns it is high in protein!
Ingredients Method
200g prawns 3 cups raw baby spinach 1 red capsicum diced 1 Lebanese cucumber diced 300g cauliflower 2 tbsp. pine nuts 6 cloves crushed garlic Zest from 1 lemon 1 tsp. chilli flakes 1 tbsp. coconut oil Fresh coriander to serve
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Pre heat oven to 200 degrees and line a baking tray with baking paper. Cut cauliflower into florets approx. 2-3cm in length, place on tray and cook for 10 to 15 minutes or until crispy. In a wok heat coconut oil then add garlic, lemon zest and chilli flakes. You can also add a small pinch of salt to stop the garlic from burning. Then add prawns and cook until garlic and chilli have caramelised and created a crust on the prawns( approx. 10 minutes depending on whether prawns are frozen or thawed). Whilst prawns are cooking place baby spinach in a serving bowl and add capsicum and cucumber. Roast pine nuts by placing them in a dry frying pan on a medium to high heat, these nuts cook very quickly so be sure to keep an eye on them. Once roasted add them to the salad. Finish by placing cooked prawns and roasted cauliflower on top of salad and garnish with fresh coriander.
Sweet Potato and Avocado Salad
Natalie Souness
Ingredients Method
1 large sweet potato 1 avocado 2 Roma tomatoes 1 small bag of baby spinach 50g of pine nuts
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Cut sweet potato into thick strips and Roma tomatoes into quarters. Roast in a moderate oven until cooked through or golden. Cut up the avocado into bite size pieces. Wash the baby spinach and place in a service dish. Place the sweet potato, tomatoes and avocado over the top. Toast the pine nuts until golden in a frying pan and sprinkle over the salad. To make the dressing combine equal parts of olive oil, vinegar and honey in a jar and shake until combined. Pour over the salad and serve.
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