QUICK AND EASY PRAWN SALAD FOR LUNCH
This salad could not be easier and yet it is super tasty and good for you!!! This quantity serves 2 people (but the photo is one serve only).
First marinade the Prawns – you can leave them for up to an hour, but even if you cook them straight away you will still get all the flavours.
- 200g raw peeled King Prawns
- 2 tablespoons Sundried Tomato Paste
- 1 tablespoon Red Wine Vinegar
- 1 Red Chilli – finely chopped
- 1 teaspoon dried chilli flakes (or 2 teaspoons of dried chilli flakes if you don’t want to chop up a whole chilli)
- 1 clove of Garlic – crushed
- 1 teaspoon Paprika
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon cayenne pepper
- Ground Black Pepper
- a little Extra Virgin Olive Oil to thin the marinade if it is too thick.
Whilst the Prawns are sitting in the Marinade, get some Rocket and halve some Cherry Tomatoes and put them in a bowl.
Now make the dressing:
This is my go to dressing recipe, it goes with pretty much everything. It will also keep in the fridge for a day or two.
- juice of 1 Lemon
- 3 cloves of Garlic – crushed
- Extra Virgin Olive Oil
- Ground Black Pepper
Put all the ingredients into a jar with a lid and shake until combined. The Olive Oil amount depends on how big your lemon was, you can taste it and see if you think it needs more Olive Oil.
Now, put 1 teaspoon of Coconut Oil into a hot pan and add the Prawns. Stir Fry until they are cooked, they will go from clear to pink.
Place on top of the Rocket and Cherry Tomatoes and spoon some of the Dressing over the top.
Simple and Delicious.
