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The simple and clean flavours of this salad make for a super quick zingy meal.
150g peeled raw king prawns
20g fresh coriander
100g green beans, topped and tailed
2 garlic cloves
1/2 fresh chilli
1 small shallot, chopped chunkily
1 small sweet pepper, sliced into rings
Lolla rossa lettuce leaves
Mixed salad leaves
Wedge of lemon
Salt & pepper, to taste
Drizzle of rapeseed oil
Per Portion: approx. 336 kcal, 27g protein, 19g fat, 14g carbohydrate
(Approximate values sourced from myfitnesspal.com)
In a small high speed blender, blitz together the shallot chunks, coriander, garlic and chilli.
Heat a drizzle of oil in a pan over a medium heat. Once hot, throw in the green beans and cook over a medium-high heat for about 2 mins.
Add in the coriander paste and throw in the prawns. Stir through so everything is coated in the green paste and cook over a high heat for another 2 mins until the prawns have cooked through.
Serve on a bed of mixed salad leaves with a wedge of lemon.