Thursday, 8 October 2015

Prawn & Corn Salad with Chickpea Croutons...

... and a basil yoghurt dressing.

This is a super recipe; low in calories, filling and great for sharing. It is full of goodness and tastes amazing.

(Serves 2 - 3)

150g small cooked & peeled prawns
6 large cooked prawns, still in shells
1 avocado, peeled, deseeded & diced
50g lambs lettuce 
2 tomatoes, sliced
2 corn on the cobs 
5 rashers streaky bacon
1 lemon, cut into wedges

For the croutons:
1/2 400g tin chickpeas, drained & rinsed
Pinch of paprika
Pinch of chilli powder
Salt & pepper, to taste 
Drizzle of olive oil 

For the basil dressing:
30g basil
3 tbsp natural yoghurt
1/2 tbsp olive oil
1/2 tbsp lemon juice
Salt & pepper, to taste

Preheat the oven to 210c. Place the chickpeas on a baking tray and add the paprika, chilli powder and seasoning. Drizzle with olive oil and the toss together. Roast in the oven for 20 - 30 minutes until crisp.

Heat up a griddle pan, add the corn and cook (turning regularly) for about 10 minutes until charred. Allow to cool slightly then stand on its end and carefully run a knife down the sides of the corn, removing the corn kernels. Add the bacon to the griddle pan and cook until crisp.

Toss the lambs lettuce onto a large platter or bowl. Scatter over the corn kernels, small prawns, avocado and tomatoes. Chop up the crisp bacon and scatter over the salad. Finally add the chickpeas and toss everything together.

Place the basil in a food processor and whiz. Add all the other dressing ingredients and whiz again until smooth. Pour over the salad and serve with the large prawns still in their shells and the lemon wedges.

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