Thursday, 10 January 2013

Lemon Pickle Prawns with Black Bean, Tomato & Avocado Salad

This fantastic dish features in the current Dish Magazine (#46). The original recipe called for lime pickle which I couldn't find so replaced it with lemon pickle which worked really well. There are quite a few ingredients but nothing hard to find and it's really easy to put together and the flavours are wow!

(serves 2 greedies) 

  • 24 large raw peeled prawns, tails on
  • 1/4 cup lime or lemon pickle
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp plain yoghurt
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1 clove garlic, crushed
  • 1/4 cup fresh coriander
  • sea salt & freshly ground pepper
  • 1 x 200 gram tin black beans, rinsed & drained
  • 10 cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1 avocado, sliced
  • cos lettuce leaves
  • lime wedges

Prawns: Put all the ingredients, except the prawns, in a food processor & blend until smooth. Tip into a bowl & add the prawns, turning to coat. Cover & refrigerate for up to 4 hours.

Dressing: Place all the ingredients in a food processor & blend until smooth. Season.

Salad: Put the black beans, tomatoes & cucumber in a bowl & toss with half the dressing.

To cook: Heat a little oil in a non-stick fry pan & cook the prawns for 2 minutes each side or until just cooked through.

To assemble: Place 2-3 lettuce leaves in each dish & top with the bean salad and 1/4 of an avocado. Arrange the prawns over the beans then a small pile of pickled onions and a wedge of lime. Spoon the remaining dressing over the avocado with a grind of pepper. Alternatively pile everything onto a large platter or salad bowl and let everyone help themselves - like we did :)    


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