By MANDY SINCLAIR
Warm prawn, pea & avocado salad
20 green prawns, peeled, deveined, tails intact
juice of 1 lime
2 garlic cloves, chopped
1½ cups shelled peas, cooked
2 tomatoes, chopped
1 avocado, chopped
1 eschallot, finely chopped
1 bunch mint, leaves picked
finely grated rind and juice of 1 lime
2 tbsp extra virgin olive oil
1 long red chilli, finely chopped
1 tsp white sugar
1. Place prawns, lime juice and garlic in a bowl. Season well and set aside for 10 mins, to marinate.
2. Meanwhile, prepare pea salad. Cook peas in a saucepan of boiling salted water for 3-5 mins, until tender. Drain and refresh under cold water. Drain again and place in a large bowl. Add tomato, avocado, eschallot and mint. Whisk together lime juice and rind, oil, chilli and sugar. Add to salad and toss to combine.
3. Heat a frying pan on high. Cook prawns for 2-3 mins, each side, until pink and cooked through. Pile salad on each serving plate and top with prawns. Season with cracked black pepper and serve.
You will need about 1kg pods to yield 2½ cups of peas
try this ….
Cook 2 chopped eschallots and 2 cups of peas in a knob of butter for 5-7 mins, until the peas are tender and all the juices have evaporated. Season well and lightly mash. Serve with grilled fish or chicken and of course as a topping for a meat pie!
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