Pea, feta & quinoa spring rolls with roast tomato nam prik
Serve up these vegetarian filo pastry canapés with nam prik - a Thai chilli paste that we've mixed with oven-roasted tomatoes to make a dipping sauce
Prawn & pomelo salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Skip to ingredients
For the dressing
- 5 tbsp pomelo, grapefruit or lime juice
- 2 tbsp fish sauce
- 2 tbsp light muscovado sugar
- 2 tsp tamarindpaste or HP sauce
For the salad
- 1 just-ripe avocado
- 1 shallotfinely sliced
- 1 red bird's-eye chillifinely shredded (deseeded if you don't like it too hot)
- 1 pomelo or a plump, white grapefruit
- 250g large cooked prawnor crayfish tails
- 1 Little Gem lettucetorn into leaves (optional)
- small pack fresh corianderleaves only, torn
- 2 tbsp toasted salted peanutroughly chopped
Nutrition: per serving
- kcal395
- fat23g
- saturates5g
- carbs21g
- sugars18g
- fibre6g
- protein26g
- salt2.8g
Method
step 1
Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
step 2
Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
step 3
Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.
