Warm pak choi, prawn and lentil salad
A warm salad that’s full of interesting textures and flavours
Serves: 4
Preparation time: 10 minutes
Cooking time: 3 minutes
Cooling time: 10 minutes (marinating)
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You will need
- 180g pack cooked large king prawns
- 1 red chilli, deseeded and finely chopped
- 31g pack fresh coriander, finely chopped
- 2 limes, zest and juice of 1, and 1 cut into wedges to serve
- 2 tablespoons light soy sauce
- 1 tablespoon runny honey
- 2 x 410g tins green lentils, drained and rinsed
- 2 ripe and ready to eat avocados, peeled, stones removed and sliced
- 200g pack radishes, trimmed and thinly sliced
- 1 tablespoon sesame oil
- 2 x 200g packs pak choi, ends trimmed
Recipe Information
Step by step guide to making Warm pak choi, prawn and lentil salad
- Put the prawns, half the chopped chilli, half the coriander, the zest of 1 lime and half the juice in a bowl. Stir together gently and leave to marinate for 10 minutes.
- In a separate bowl, mix the soy sauce, remaining chilli and coriander (reserving some to garnish), honey and the remaining lime juice together. Put the lentils, sliced avocados and radishes in a large bowl, then stir through the soy dressing.
- Heat the sesame oil in a frying pan, then stir-fry the pak choi for 1-2 minutes until just wilted. Add the prawns along with the marinade for a minute to heat through.
- Divide the lentil salad between 4 bowls, top with the prawns and pak choi and serve garnished with the remaining coriander and lime wedges.
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Nutritional information for Warm pak choi, prawn and lentil salad
Nutritional information for Warm pak choi, prawn and lentil salad
Nutrition type | per serving |
---|---|
Calories | 329 kcal |
Total Fat | 14.0g |
Saturated Fat | 3.1g |
Salt | 1.62g |
Sugar | 8.2g |