Prawn, Peach and Mint Salad
wheat free, gluten free,dairy free, cane sugar free, egg free, nut free, soy free, yeast free
This dish will have you dreaming of beach holiday and roaming through fruit orchards or even a trip down under. I made this dish in honour of Australia Day, 26 January. It is light and tasty but a decent sized serve per person. With a hint of coriander and some nice strong mint leaves, these herbs marry well with the peaches and the prawns. To the all Aussies out there Happy Australia Day!
Serves 2 Prep time 15 minutes
Ingredients
18 raw green prawns
100g of mixed salad greens
1 small birds eye chilli - finely chopped
Juice of 1 fresh lime
12 fresh mint leaves
12 coriander leaves
4 mini Roma tomatoes
1/4 inch continental cucumber diced
1 teaspoon of Organic coconut palm sugar
100g of bean vermicelli
2 ripe peaches
1 clove of garlic
freshly ground pepper
1 teaspoon of cold pressed olive oil
Method
Finely chop the mint and coriander and place in a large salad bowl. Roughly chop the salad greens and add to the bowl. Next slice the peaches and remove the stones. Place peach slices under the grill or in a hot fry pan and cook until they brown and turn over to brown on both sides. While the peaches are browning chop the Roma tomatoes into quarters and add to salad bowl along with diced cucumber. When peaches are brown on both sides remove from stove and allow to cool and add to salad bowl.
Meanwhile boil a small sauce pan of water, add the bean vermicelli. Cook for approximately 3 minutes and drain. Place in a separate bowl and add half of the lime juice and some of the finely chopped birds eye chilli. Mix well and place a small portion in the bottom of each serving bowl.
Next add the olive oil to a fry pan and mince the garlic clove into the pan. When hot place the green prawns in the pan and sprinkle with cracked pepper. Cook prawns for approximately 1.5 minutes on each side or until orange and a little golden. Remove from heat and add to salad bowl. Mix the coconut palm sugar with the rest of the lime and pour over the prawns and salad and toss well. Serve on top of the vermicelli noodles and serve.
Those lucky enough to get a serving can toss their own salad and noodles.
wheat free, gluten free,dairy free, cane sugar free, egg free, nut free, soy free, yeast free
This dish will have you dreaming of beach holiday and roaming through fruit orchards or even a trip down under. I made this dish in honour of Australia Day, 26 January. It is light and tasty but a decent sized serve per person. With a hint of coriander and some nice strong mint leaves, these herbs marry well with the peaches and the prawns. To the all Aussies out there Happy Australia Day!
Serves 2 Prep time 15 minutes
Ingredients
18 raw green prawns
100g of mixed salad greens
1 small birds eye chilli - finely chopped
Juice of 1 fresh lime
12 fresh mint leaves
12 coriander leaves
4 mini Roma tomatoes
1/4 inch continental cucumber diced
1 teaspoon of Organic coconut palm sugar
100g of bean vermicelli
2 ripe peaches
1 clove of garlic
freshly ground pepper
1 teaspoon of cold pressed olive oil
Method
Finely chop the mint and coriander and place in a large salad bowl. Roughly chop the salad greens and add to the bowl. Next slice the peaches and remove the stones. Place peach slices under the grill or in a hot fry pan and cook until they brown and turn over to brown on both sides. While the peaches are browning chop the Roma tomatoes into quarters and add to salad bowl along with diced cucumber. When peaches are brown on both sides remove from stove and allow to cool and add to salad bowl.
Meanwhile boil a small sauce pan of water, add the bean vermicelli. Cook for approximately 3 minutes and drain. Place in a separate bowl and add half of the lime juice and some of the finely chopped birds eye chilli. Mix well and place a small portion in the bottom of each serving bowl.
Next add the olive oil to a fry pan and mince the garlic clove into the pan. When hot place the green prawns in the pan and sprinkle with cracked pepper. Cook prawns for approximately 1.5 minutes on each side or until orange and a little golden. Remove from heat and add to salad bowl. Mix the coconut palm sugar with the rest of the lime and pour over the prawns and salad and toss well. Serve on top of the vermicelli noodles and serve.
Those lucky enough to get a serving can toss their own salad and noodles.