I am back. Back from holidays, back at work and back on the blog. And it is September - how did that happen? I swear time goes really slowly until it gets to last few weeks of summer, then it speeds up and before you have time to blink it's Christmas.
I am finally well enough to run again (that is, able to put on trainers again - my injury healed) and feel the need to get back to health(ier) eating habits. I won't lie - the long months of baking and eating cakes is very evident on my frame. I indulged madly during the holidays as well, but I am determined to be a little more restrained from now on.
This very quick recipe for salt and pepper prawns is super healthy and incredibly tasty. The avocado dressing livens up most grilled fish and vegetables - it's so, so good. So here's to September - am thinking of dedicating Mondays to healthy recipes from now on. Who's with me?
Ingredients (serves 2)
250g | 9 oz raw king prawns (shrimp) fresh or frozen
80g | 1/2 cup quinoa
100g frozen soy beans | scant 1 cup
Sugar snap peas (about a handful)
Handful pumpkin seeds
1/2 -1 ripe but firm avocado
4 tbsp cornflour
salt and freshly ground pepper
Rapeseed or vegetable oil for frying
For the dressing
1/2 ripe avocado
Juice of 1 lime
3 tbsp coriander (cilantro) leaves
1 tbsp parsley leaves
3-4 basil leaves
2 tbsp olive oil (or less if desired)
2-4 tbsp water
1 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp pepper
Pinch chili flakes
To make the dressing put all the ingredients in a food processor and blend until smooth. Add more water if you want a runnier consistency.
Rinse the quinoa and then cook according to pack instructions.
While the quinoa is cooking, pat the prawns dry with kitchen towel. Put the cornflour in a small plate and liberally season with salt and pepper. Coat the prawns in the cornflour. Heat 1 tbsp rapeseed oil in a non stick pan. Fry the prawns for a couple of minutes on each side until they turn pink. Set aside.
Cook the soy beans for 3 minutes in boiling water (or in microwave) and drain. Slice the sugar snap peas in half lengthwise. Slice the avocado.
Put a portion of the quinoa in a bowl then add the soy beans, peas, prawns and finally the avocado. Drizzle with the dressing and sprinkle some pumpkin seeds on top (totally meant to do that but completely forgot).
Make it vegetarian/vegan: replace the prawns with cubed firm tofu and follow the same method.
I am submitting this to September's Cooking with herbs challenge over at Lavender and Lovage and Javelin Warrior's Made with Love Mondays.
|You have to imagine the pumpkin seeds... Sorry.|