Not sure what to cook tonight? Lee Holmes shares her three favourite recipes
Not sure what to cook tonight? Lee Holmes shares her three favourite recipes
Not sure what to cook tonight? WellBeing columnist Lee Holmes shares three quick and easy meals that are suitable for the whole family.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 small carrot, grated
- 180g (¼ small) cabbage, finely shredded
- 180g (¼ small) red cabbage, finely shredded
- 2 kale leaves, stalks removed, roughly chopped or torn
- 1 spring onion, thinly sliced
- 1 tsp extra-virgin olive oil
- 150g (10 medium) peeled & deveined raw prawns, tails left intact
- Mint leaves, to serve
-
- Dressing
- 1 tsp finely grated lime zest
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 garlic clove, crushed
- 2 tsp wheat-free tamari
- 1 tsp sesame oil
- 1 tbsp finely chopped mint
Method
- Combine all the dressing ingredients in a small jar, seal and shake well.
- Combine carrot, cabbages, kale and spring onion in a serving bowl.
- Heat the oil in a medium frying pan over medium heat. Add the prawns and cook for 1–2 mins on each side, until cooked through.
- Put the prawns on top of the vegetables, pour over the dressing and serve topped with the mint leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
