SUNDAY RECIPE : Asian prawn & pineapple salad

Serves 4Preparation and cooking timesPrep 20 minutes Low-fat, super healthy This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles

Serves 4
Preparation and cooking times
Prep 20 minutes
Low-fat, super healthy
This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles

Ingredients

• 1 small pineapple or 350g pineapple chunks
• 140g bean sprouts
• 250g cooked king prawns
• ½ cucumber , peeled, deseeded and sliced on the
  angle

• 200g cherry tomatoes , halved
• handful mint leaves, very roughly chopped
• 50g unsalted cashews , toasted if you like
  For the dressing
• ½ red chilli , deseeded and sliced
• 1 garlic clove

• 1 tsp golden caster sugar
• juice 2 limes
• 1½ tsp fish sauce

Method

1. Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice  and fish sauce, then set aside.

2. Peel, quarter, core and slice the pineapple at an angle.Toss with bean sprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.

Nutrition per serving

202 calories, protein 19g, carbohydrate 17g, fat 7 g, saturated fat 1g, fibre 3g, salt 1.5 g

Ends

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