Thursday, 11 October 2012

Prawn, Chorizo & Butternut Squash Salad

The perfect winter salad. Really quick to whip up and lovely hot or cold (but definitely better hot). I love the contrast of the spicy sausage with the fleshy prawns, both boosted with the sweetness of the squash. I don't dress the salad, but you can dribble over the chorizo olive oil from the pan if you want.


100g butternut squash (around half a squash)
100g raw peeled king prawns
25g chorizo, thinly sliced
Juice of 1/2 lime
Salad leaves, approximately 50g

Serves: 1
Cost per portion: £1.98
Nutrition: 251 calories, 15g carbs, 25g protein

Thinly slice the squash, no more than 1/2cm thick but as thin as possible.

Heat a frying pan over a medium-low heat, spray with oil. Lay the squash in a single layer over the pan. Cook for around 3-4 minutes each side or until showing signs of colour.

Arrange the leaves on the plate, and as ready remove the squash slices and lay over the leaves.

Add the chorizo to the empty pan, fry for 30 seconds to release some oil, then add the king prawns and lime juice. Cook the prawns for 2-3 minutes until cooked through, and add the chorizo and prawns to the top of the salad. Enjoy this one as much as I do.

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