Inspired by my recent travels in South East Asia, here is a warm Prawn Satay Salad to spice up your week. An 85g serving of prawns contains 20g protein, so this dish will keep you satisfied! Keep your eye on the Nourish&Be Instagram Page for the recipe video - if its not up now, it will be soon! Tip: this makes lots of dressing so you can keep it in the fridge for up to 1 week, and add flavour to any meal/leftovers. 

Serves 2 with plenty of dressing

Ingredients

For the dressing 

• 3 heaped tablespoons crunchy peanut butter
• 3 limes, juiced
• 2 tablespoons tamari
• 1 tablespoon maple syrup/honey
• ½ teaspoon ground ginger
• 2 garlic cloves, minced
• A splash of water if needed to loosen texture
  

For the prawns

• 165g raw prawns, peeled
• ½ tablespoon coconut oil (or olive oil) 

For the quick pickled cucumber

• ½ a cucumber 
• A handful of radishes
• 1 lime, juiced
• 1 tablespoon tamari
• ½ teaspoon ground ginger 
   
• Black, brown or wild rice, cooked as per packet instructions 
• A couple of handfuls of rocket/lambs lettuce/baby salad leaves

Method

1. (Cook the rice as per packet instructions)
2. Put all the ingredients for the dressing into a bowl and mix together with a fork. Once all incorporated, taste and add in more lime/tamari/water as needed.
3. Transfer most of the dressing into a jar (and keep in the fridge for up to a week). Leave a tablespoon of dressing in the bowl, and add the prawns to marinate for a few minutes. 
4. Chop up the cucumber and radishes into small chunks. Dress with the lime juice, tamari and ground ginger, and ideally leave to marinate for at least 10 minutes. 
5. Warm some coconut oil in a frying pan on high heat. Add in the prawns, leaving them for a minute to colour on one side before turning them over. Make sure all have been cooked on both sides. This should take no more than 4 minutes - prawns are very often overcooked and lose their lovely juicy texture!
6. Serve up: put your rice on the bottom, top with some cucumber and then prawns, and douse with the satay dressing. Finish with a big handful of mixed leaves, and enjoy!