Green mango salad with prawns
Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples
Spiced pepper & corn soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 large red chillies
- 3 red peppers
- 2 tbsp olive oil
- 1 small onionfinely chopped
- 2 garlic clovescrushed
- 1 ½l vegetable stock
- 800g potatoescut in to 2cm cubes
- 450g frozen sweetcorn kernelsthawed
- 6 spring onionsvery finely sliced
- 6 tbsp freshly chopped coriander
- 150ml double creampot
Nutrition: per serving
- kcal565
- fat29g
- saturates13g
- carbs68g
- sugars0g
- fibre7g
- protein13g
- salt1.35glow
Method
step 1
Grill chillies and peppers for 5-10 mins, turning often, until the skin is blistered and lightly charred. Place in a plastic bag, then set aside to cool. Once cooled, peel off the skins, deseed and roughly chop the flesh.
step 2
Heat the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a further 2 mins. Add the vegetable stock and potatoes, bring to the boil, then simmer for 10 mins until tender.
step 3
Allow to cool slightly. Place in a food processor, then process to a coarse purée. Return the mixture to the pan and bring to the boil. Add the sweetcorn and some of the chillies, peppers and spring onions, then simmer for 2 mins. Stir in the coriander and cream. Season, top with the remaining chilles, peppers and spring onions and serve with warmed pitta bread, if liked.
