Crunchy Prawn Salad

Serves: 1. Prep & cook time: 15 – 25 min.

INGREDIENTS:

Salad Dressing:

• 1 tsp lime juice (I use the bottled variety)
• 1 tsp agave nectar
• 1 tsp rice vinegar
• 1 tsp fish sauce
• ½ tsp garlic paste

Salad:

• 2 tsp sesame oil for frying.
• 50g cooked and shelled prawns
• 50g lettuce leaves (Iceberg is a good option)
• 1 small tomato (50-70g)
• 4 cm length of cucumber
• 4 basil leaves
• 2 spring onions (discard the leaves)
• 3 tsp peanuts
• 50g green beans
• Ground black pepper

METHOD

• Mix the 5 salad dressing ingredients (I put them in a small lidded container and shake them, you could use a small bowl/cup and stir well) then put them to one side.
• Cut the tomato into quarters.
• Cut the cucumber into small cubes.
• Tear the lettuce leaves.
• Make the salad by putting the prawns, tomato, cucumber and lettuce in a bowl, then put to one side.
• Chop the onions into small pieces.
• Cut the green beans into 1 cm lengths.
• Lightly crush the peanuts – use a pestle and mortar, or put in a bag and use something such as a rolling pin to crush them.
• Heat the sesame oil in a wok or small frying/saucepan on medium-high heat.
• Add the onions and peanuts then stir fry for 2-3 minutes.
• Then add the green beans and continue to stir fry for a further 2-3 minutes.
• Now add the pan contents to the salad bowl (be sure to scrape the pan so you include any residue juices – this is where the flavour is).
• Now add the salad dressing to the salad bowl and gently toss everything together.
• Sprinkle ground black pepper on top, to taste.