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Prawn salad with chilli and white cabbage
A super-fresh salad
A super-fresh salad
Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
Calories 70 4%
Fat 2.2g 3%
Saturates 0.3g 2%
Sugars 4.3g 5%
Salt 1.07g 18%
Protein 8.3g 17%
Carbs 4.4g 2%
Fibre 1.8g -
Of an adult's reference intake
Ingredients
- 3 handfuls fresh, raw, small shelled prawns , from sustainable sources, ask your fishmonger
- 3 lemons , juice of
- , plus the finely grated zest of ½ a lemon
- 1 red chilli , seeded and finely sliced
- ½ white cabbage , finely shredded
- extra virgin olive oil
- fresh chervil
Method
- Put the prawns into a shallow dish. Squeeze over the juice of 2 lemons, toss them around a little so the lemon juice coats them, then leave them to marinate for 15–20 minutes until pink all over. Drain off the juice.
- Mix the chilli with the cabbage, add your finely grated lemon zest, then add the marinated prawns, a splash of olive oil and the juice of your remaining lemon. Toss gently together with the chervil, season with salt and freshly ground black pepper and arrange on your plates.
