Sarah Nicholson's Thai prawn salad
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Inspired by a starter at a local Thai restaurant, try Sarah's tasty version of this Thai prawn and roasted aubergine salad.
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Serves: 6
Ingredients
If buying raw prawns, they only need a short cooking time - they're usually done when they turn pink and opaque.
- About 500g aubergine
- 1tbsp olive oil
- 2 dessertspoons lime juice
- ½ tsp chilli flakes
- 2 or 3 spring onions
- Prawns, cooked (about a small cereal bowl-full)
- Bunch of coriander leaves
- Creme fraiche
- Bag of salad leaves
- Cherry tomatoes
- Melba toast
Method
- Cut aubergines in half lengthways. Brush cut sides well with oil and bake at 170°C for 30-40 mins until completely soft. Leave to cool.
- Scoop out the flesh from the aubergines with a spoon and place in a food processor. Add two thirds of the coriander leaves, oil, lime juice, salt and chilli flakes. Process until chopped but not completely smooth.
- Snip spring onions into small rings with scissors. Add to aubergine with the prawns, mix well, cover and refrigerate until needed to allow the flavours to blend.
- About an hour before serving, divide salad leaves between serving plates. Top with the aubergine mixture and add a dollop of creme fraiche. Garnish with remaining coriander leaves and tomatoes and serve with melba toast.
Sarah Nicholson, Birmingham
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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