Turmeric & ginger spiced prawns with roasted fennel baby carrots on a quinoa cabbage salad

This is a recipe I created when visitors arrived and I was feeling like something tasty and fresh using some beautiful large wild green prawns I’d picked up on bicycle ride to the fish markets that morning.  It’s a winner and my guests were raving the next day about the flavour sensation that were tasting!

Serves 4

Ingredients

Four large green prawns per person peeled & deveined

Marinade

2 tspns macadamia oil

1 tblspn fresh turmeric grated

1 tblspn fresh ginger grated

2 cloves garlic minced

1 red chilli seeded & finely chopped

1 lemon juiced

Roasted vegetables

1 lge fennel bulb sliced top to bottom approx 5mm wide

1 bunch baby carrots

1 tblspn macadamia or coconut oil (melted)

1 tspn cumin seeds

Herbamare seasoning

Salad

1 cup red quinoa

1 cup peas

¼ cabbage finely shredded approx 3mm wide

1 stick celery including leaves finely chopped

½ Spanish onion finely chopped

1 tblspn parsley finely chopped

Himalayan salt

cracked pepper

Dressing

1 tblspn extra virgin olive oil

1 tblspn flaxseed oil

2 tblspns lemon juice

1 minced clove garlic

 Method

Peel and remove prawn heads & cut down the back to ‘devein’

Place in a shallow dish

Combine all the marinade ingredients together and pour over the prawns

Mix to coat prawns well and leave to marinade for 1hr

Preheat oven to 180oC

Chop the leaves off the baby carrots leaving a little of the stalk

Brush a little oil onto roasting tray

Lay fennel slices and baby carrots on tray and lightly brush with oil to coat

Season with cumin seeds and herbamare

Roast for approximately 30mins or until tender

Meanwhile boil 2 cups of water or bone broth

Pour in quinoa and stir. Cook for 10-15mins until nearly but not quite cooked

Add peas and cook for a further 5 mins

Drain and set aside

Heat BBQ plate or frying pan on a low temperature

Toss the cabbage onion and celery on a large platter along with the quinoa and peas

Place dressing ingredients in a bottle and shake to mix well

Drizzle ¾ of the dressing over the salad and toss again

Lightly coat pan or bbq with a little oil and place prawns on heat turning a few times until just cooked through, approximately 10mins.

Arrange fennel slices carrots & prawns on top of the salad

ENJOY!

Variations

If you manage dairy, this salad is delicious with added labna or goats cheese as I’ve added here.

Legume & grain free? – easy…….just remove the quinoa and add more cabbage

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