Serves 4
You could use a dry coleslaw mix
(without dressing) from the supermarket to make it quicker.
Ingredients
200g grams each of pumpkin,
beetroot and green cabbage, beetroot and pumpkin peeled and grated, cabbage
finely sliced. It’s easier to use the 2 attachments on a food processor
400g raw green prawns
100g goats cheese or other feta,
you can leave out if you want dairy free
1 bunch of broccolini ends
trimmed, you can use a small head of broccoli
Basil dressing
2 garlic cloves, peeled
1 tbsp tahini
2 tbsp lemon juice
2 tbsp extra virgin/avocado oil
Method for dressing
Blend altogether in food
processor or similar, season with salt.
Method for prawns
Put the broccolini in a steamer
or pot of boiling water. Put a large pan on with 1 tbsp ghee/coconut oil, when hot stir fry
your prawns for about a minute, they will turn pink and will be white all the
way through. They cook very quickly. Season with salt and pepper. You can
either mix the dressing through your slaw, or you can drizzle over the top of
your prawns. To serve this put your slaw down, then your cooked prawns, scatter
over your cheese, broccolini on the side.
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