Prawn, Sugar snap, Kale, Peanut and Coriander Salad

Serves: 4 • Preparation time: 15 minutes • Cooking time: 3 minutes

  • 330g raw king prawns, peeled and veins removed
  • 1 tbsp vegetable oil
  • 150g sugar snap peas, thinly sliced
  • 200g trimmed kale, finely sliced
  • ½ bunch of coriander, leaves chopped
  • ½ bunch of spring onions, finely sliced
  • 80g roasted peanuts, chopped
  • sea salt and freshly ground black pepper
For the dressing
  • 3 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • ½ tbsp runny honey
  • 2 tbsp rice wine vinegar
  • ½ green chilli, deseeded and finely diced
  • 1 tbsp peanutbutter

  1. To make the dressing, whisk all of the ingredients together in a bowl with 4 tablespoons of water and set aside.
  2. To cook the prawns, heat a griddle pan over high heat until smoking. Drizzle the prawns with the oil and season with sea salt and pepper then cook on the griddle for about 1½ minutes on each side, or until cooked through.
  3. Mix the sugar snap peas, kale, coriander and spring onions together in a bowl. Add the dressing and mix well. Place on a large serving platter then top with the prawns and peanuts.
Published: June 2018

Coconut Ice with Pomegranate and Caramel Pistachios

This smooth, creamy delight is easy to whip up and made of unusual but incredibly healthy ingredients that taste amazing. Tofu is a great calcium source which is vital for your cells to function. Pomegranate gives the dessert a floral flavour with a sharp, tangy bite, and pistachios are a delicious heart-healthy nut. This is a great crowd pleaser for dinner parties and easy to prepare in advance.

Serves: 2-3

  • 300g smooth silken tofu
  • 150g coconut cream
  • 2 ripe bananas, peeled
  • Handful of pomegranate seeds
  • 20g shelled, unsalted pistachios, lightly crushed
  • 1 tbsp honey

  1. Put the tofu, coconut cream and bananas in a blender or food processor and blitz until smooth. Transfer to a large bowl and fold through the pomegranate seeds. Cover and transfer to the freezer for 2–3 hours: 2 hours will give you ice cream with a frozen-yoghurt- style soft-set texture, and 3 hours will give it a harder set.
  2. Before serving, toast the crushed pistachios in a dry frying pan over a medium heat until brown, then remove from the heat and drizzle honey over them to slightly caramelise them. Leave to cool and become crumbly.
  3. Top the tofu ice cream with the caramelised pistachios.
  • Chopped red grapes can be used instead of pomegranate seeds.
  • Try experimenting with what’s in season, such as blackberries and raspberries.
Published: June 2018