SERVES 6 Yellow pepper drizzle 1 yellow pepper, cut into quarters with pips removed 15 ml white wine vinegar 15 ml olive oil Salad 18 large tiger prawns, cleaned salt and freshly ground black pepper 30 ml coriander pesto 3 ripe avocados, peeled and quartered 1 small cucumber, cut into ribbons 30 g (small packet) [...]
Ingredients and Method
SERVES 6
Yellow pepper drizzle
1 yellow pepper, cut into quarters
with pips removed
15 ml white wine vinegar
15 ml olive oil
Salad
18 large tiger prawns, cleaned
salt and freshly ground black pepper
30 ml coriander pesto
3 ripe avocados, peeled and quartered
1 small cucumber, cut into ribbons
30 g (small packet) fresh watercress
1. For the drizzle, roast the yellow pepper in a hot oven until soft. Remove from the oven, and set aside.
2. Place the yellow pepper, vinegar and olive oil in a food processor or use a hand-held blender and blend until smooth. Strain through a sieve. Discard the pulp and set aside the yellow liquid.
3. Meanwhile, season and steam the prawns for 3–4 minutes until they are light pink and cooked. Remove the heads and shells, leaving the tail intact. Stir the pesto into the warm prawns. Set aside.
4. Take 6 serving plates or 1 big platter. Place two avocado wedges on each plate. Season to taste.
5. Top the avocado with the prawns and serve with cucumber ribbons, watercress and yellow-pepper drizzle.
Nutritional content per serving
1314 kJ J 10 g Carbohydrate r 23 g Protein o 21 g Fat 1 3 g Fibre
