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Rocket Salad with Honey Prawns (Serves 2)

You will need

  • 2 carrots, peeled
  • 100g rocket, washed
  • 1 tbsp vegetable oil
  • 250g uncooked king prawns, peeled
  • 50g pine nuts
  • 1 tbsp clear honey
  • 1 tbsp lemon juice
  • 100g California Raisins
  • Chilli powder to sprinkle
  • 2 tbsp roasted pumpkin seed oil
  • ½ tbsp cider vinegar
  • Salt and black pepper
  • Fresh shavings of parmesan
Nutrition Facts (per serving)
Calories 308kcals
Total fat 17g
of which saturated fats 2g
Protein 14g
Carbohydrates 25g
Fibre 2g
Iron 2mg
Sodium 404mg

Method

  • Cut the carrots into thin long strips. Mix in a bowl with the rocket, cover and chill.
  • Heat the oil in a frying pan. Add prawns and fry for 2 minutes, turning once, until pink. Stir in the pine nuts, honey, lemon juice and raisins. Remove from the heat. Sprinkle with chilli powder.
  • Place oil, cider vinegar, salt and pepper in a bowl. Whisk to blend.
  • Pour over rocket and carrots strips arranged on a serving plate. Top with honey prawn mix and fresh parmesan shavings.
Think Raisins, Think California