Prawn Flower Salad (49 )
Ingredients
Ingredients
| 1 large peeled, seeded butternut pumpkin made into spirals (use a spiralizer) |
| 1 cup baby spinach |
| 1/2 red peeled, cored apple (cut into slivers) |
| 1 tablespoon the green part of *spring onion cut finely |
| 5 tablespoons sesame oil |
| 2 tablespoons apple cider vinegar |
| 1 tablespoon toasted slivered *almonds |
| 8 large fresh prawns (peeled) |
| 6 zucchini or nasturtium flowers to decorate |
| salt and pepper to taste |
Prawn Flower Salad Directions
Warm oven to 180C
Trim the ends of the pumpkin after peeling and spiralise
Place pumpkin noodles on a baking tray and drizzle 2 tablespoons of oil over them
Cook for eight to ten minutes until just turning soft (if too soft they will turn to mush in the salad)
Whilst the noodles are cooking add another tablespoon of oil to a hot pan and toss peeled prawns for 2-3 minutes until cooked and golden on the shell
In a serving bowl add spinach, *onion, two tablespoon of sesame oils, two tablespoons of apple cider vinegar, salt and pepper and mix through
Add warm noodles and gently blend dressing and other ingredients through
Top with prawns and edible flowers
Sprinkle with *almond slivers
Serve warm
Recipe notes
*may cause wind and bloating for ostomates
*not for ostomates
Nutrition facts
Per Serving
| Fibers (g): | 2g |
