Prawn and Pink Grapefruit Noodle Salad
Ingredients :
- 200g thin rice noodles (vermicelli)
- 12 cherry tomatoes , halved
- 1 tbsp fish sauce
- juice 1 lime
- 2 tsp palm sugar or soft brown sugar
- 1 large red chilli , ½ diced, ½ sliced
- 2 pink grapefruits , segmented
- ½ cucumber , peeled, deseeded and thinly sliced
- 2 carrots , cut into matchsticks
- 3 spring onions , thinly sliced
- 400g cooked large prawns
- large handful mint , leaves picked
- large handful coriander , leaves picked
METHOD :
- Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.
- In the same bowl, lightly squash the cherry tomatoes – we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy – adjust if necessary (see tip, below).
- Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.
Nutrition Per Serving :
228 kcalories, protein 13g, carbohydrate 38g, fat 1 g, saturated fat 0g, fibre 2g, sugar 6g, salt 1.6 g
Recipe from Good Food magazine, November 2012.
Mediterranean Potato Salad
Ingredients :
- 1 tbsp olive oil
- 1 small onion , thinly sliced
- 1 garlic clove , crushed
- 1 tsp oregano , fresh or dried
- ½ x 400g can cherry tomatoes
- 100g roasted red peppers , from a jar, sliced
- 300g new potatoes , halved if large
- 25g black olives , sliced
- handful basil leaves , torn
METHOD :
- Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
- Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
Nutrition Per Serving :
111 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.2 g
Recipe from Good Food magazine, July 2012.
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