Friday, 27 July 2012
Fresh summer food
Here's my Coco Loco Prawn lunch salad...
(I called it coco loco prawns because it's got a bit of a mexican style to it!)
Here's how I made it:
2 tsp Cajun Spice seasoning
1 pack of King Prawns
1/2 the juice of 1 Lime
1 tablespoon Mayo
cracked black pepper
Some dessicated coconut flakes - if you have some (I didn't).
1 Cucumber (chopped)
1 Avocado (chopped)
About 6 cherry tomatos
1 Orange and 1yellow capsicum / bell pepper (chopped)
A few sugar snap peas from the garden (these don't last very long as they're so sweet I eat them straight off the branch!) Yum.
Oven at 190 degrees or a BBQ real hot!
Thread the Prawns onto the skewers.
Sprinkle each with some cajun spice seasoning and pepper (and coconut flakes if you have any)
drizzle with lime juice
Heat up until nice and brown!
In a seperate bowl mix the other half the lime juice with 1 tablespoon mayo. Add salt and pepper and a pinch of sugar. Mix up until drizzly looking (technical word 'drizzly').
When the prawns are nice and golden, take off the BBQ or out of the oven and spread on the mayo mixture. Lick those lips!
In a separate bowl toss together all the salad ingredients with 1/2 cup olive oil and 1/2 juice of 1 lemon, salt and pepper and a pinch of sugar.
Chop 1 large water melon into cubes
Chop 1/2 a pack of feta into cubes
1 handful of fresh mint.
Mix together in a large bowl.
Try and go without a dressing to make this extra light and healthy, because it doesn't really need it. The feta makes it creamy and the watermelon makes it quenching and sweet and the mint makes both the ingredients have a lovely sweet summery bite to it.
You can drizzle with some honey if you do need some dressing - or you can mix together a table spoon of olive oil and a table spoon of balsamic vinegar (mixed together) and drizzle over.
Enjoy the taste of these fresh seasonal ingredients just as nature intended!