Tri coloured slaw with prawns, goat’s cheese, and basil and lemon dressing

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

15 g basil leaves about 1 cup loosely packed

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.

Omelet with marinated prawns with lemongrass, ginger and garlic

Serves 4-this can easily be divided for a meal for 1 or 2

Ingredients

If you don’t want to use the garlic, ginger and lemon grass you can leave any of these ingredients out.

½ stem lemongrass, white only, finely minced

3 cloves of garlic, minced

3 cm piece of ginger, minced (you can just process garlic, lemongrass, ginger, chilli together)

Red chilli, to taste (optional)

400g raw green prawns

8 eggs

¼ cup of fresh chopped basil, you can use thai basil if you can find it. This is to put in the egg mix, you can leave it out

2 carrots, julienne (thin sticks)

½ red and ½ yellow capsicum, julienne

200g bean sprouts (about ½ bag)

¼ wombok (chinese cabbage) shredded

To garnish, a wedge of lime, mint leaves (Vietnamese mint if you can find it) sweet chilli sauce, fish sauce

Method

Mix the prawns with the lemongrass, ginger, garlic (chilli) if you have time you can marinate for 30 minutes. Cook prawns for 2 minutes in a little oil, and then set aside. I like to break 2 eggs in the bowl at a time so you get an even amount of egg in each one, and then do the next batch.

In a medium bowl whisk 2 eggs with 1 Tbsp water and some of the chopped basil (you can leave the basil out). In a pan put some oil and swirl to coat, when hot pour in your eggs and swirl to coat, will only take about one minute to cook. Then put your omelet on a plate and put in your fillings and top with your garnish of lime, chilli sauce, mint leaves and fish sauce. This garnish is essentially your dressing. Continue with your other eggs the same way. This is a quick dish to do! Easy dish for a one person meal.