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B42148ddf5792185eb0d17b550a6f62fefa51f57 data

Prawn and peashoot salad

  • Timer Prep 10 min
    Cook 3 min
  • Chart 300.0 cal/
  • Chef hat Easy


Chopped the fresh chive.


  1. 1 Pat the prawns dry and put them in a small bowl. Pour over a third of the lemon juice and season with salt and ground chilli flakes.
  2. 2 Blanch the asparagus and beans for 2-3 minutes until just tender. Rinse under cold water and pat dry.
  3. 3 Slip off the skins from the beans and discard.
  4. 4 Make a dressing with the remaining lemon juice, olive oil, yogurt and dill tops; add water if too thick and extra lemon juice if needed. Season.
  5. 5 Arrange the peashoots and veg in two bowls, scatter over the prawns, and spoon over the dressing and herbs to serve.
  • Average per serving
  • Calories 300.0kCal
  • Fat19.0g
  • Saturated3.2g
  • Salt1.5g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg