Aubergines & feta with chilli
Delicious served with triangles of toasted pitta bread, hummus and fresh mint
Prawn avocado cucumber salad
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 300g cooked, peeled king prawns, patted dry
- 120g baby spinach, washed and patted dry
- 2 avocados, sliced
- 1 large cucumber, ends trimmed, halved widthways and spiralled into thick ribbons, then patted dry, any very long strands cut in half
- 50g cashew nuts, toasted and roughly chopped
For the dressing
- 1 red chilli, finely chopped (deseeded if you like)
- 1 lime, zested and juiced
- 1 ½ tbsp sesame oil
- 1 ½ tbsp soy sauce
Method
- STEP 1
Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
- STEP 2
Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
- STEP 3
Divide the salad between plates, and top with the prawns and cashews.
