If you don’t wish to use lime pickle, substitute it with a tandoori or other Indian spice paste and it will be just as delicious.
Serves: 4
INGREDIENTS
Prawns
24 large, raw peeled prawns, tails on
¼ cup lime pickle, (I used Patak’s)
2 garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons plain yoghurt
Dressing
¼ cup olive oil
2 tablespoons lime juice
1 teaspoon honey
1 clove garlic, crushed
¼ cup coriander
sea salt and freshly ground pepper
Salad
2 x 400 gram tins black beans, rinsed and drained
10 cherry tomatoes, halved, I used red and yellow
½ cup diced cucumber
cos lettuce leaves
1 avocado, sliced
lime wedges
METHOD
Prawns: Put all the ingredients, except the prawns, in a food processor and blend until smooth. Tip into a bowl and add the prawns, turning to coat. Cover and refrigerate for up to 4 hours.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Salad: Put the black beans, tomatoes and cucumber in a bowl and toss with half of the dressing.
To cook: Heat a little oil in a non-stick sauté pan and cook the prawns for 2 minutes each side or until just cooked through.
To assemble: Place 2-3 lettuce leaves in each dish and top with the bean salad and ¼ of an avocado. Arrange the prawns over the beans then a small pile of pickled onions and a wedge of lime. Spoon the remaining dressing over the avocado with a grind of pepper.
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