CAJUN PRAWN SALAD WITH KALE

CAJUN PRAWN SALAD WITH KALE

Cajun Prawn Salad with Kale has heady Deep South spices working so well with the prawns and chicken in a classic Louisiana gumbo dish. Richly flavoured kale, zingy lime and aromatic coriander give this lighter version a real vibrancy.

INGREDIENTS

SERVES: 2

For the kale:

100g kale leaves, roughly torn

Juice of 1 lime

1 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

For the cajun prawns:

220g raw tiger prawns, peeled and deveined, leaving the tail on

2 tsp Cajun spice mix

Olive oil spray

2 garlic cloves, finely chopped

½ Scotch Bonnet chilli, finely chopped

½ red pepper, cored, deseeded and sliced into strips

½ yellow pepper, cored, deseeded and sliced into strips

2 celery sticks, thinly sliced on an angle

2 medium-large tomatoes, diced

Juice of 1 lime

A handful of coriander leaves, finely chopped

METHOD

1: Put the torn kale into a bowl and trickle over the lime juice and olive oil. Season with salt and pepper, then massage the kale gently for 2 minutes. Set aside.

2: Place the prawns in a separate bowl and sprinkle with the Cajun spice mix and a good pinch of salt. Toss to coat the prawns well. Heat a non-stick frying pan over a high heat. When hot, add 10 sprays of oil. Add the prawns and cook for 2–3 minutes, tossing frequently, or until they just turn pink. Remove from the pan and set aside.

3: Return the pan to the heat and add another 15 sprays of oil. Toss in the garlic, chilli and pepper strips and cook for 2–3 minutes, then add the celery and tomatoes and cook for 2 minutes.

4: Return the prawns to the pan, add the lime juice and cook for 2–3 minutes or until the prawns turn pink and are properly cooked through. Take the pan off the heat, stir through the coriander and season with salt and pepper to taste.

5: Spread the seasoned kale out on a large serving plate and top with the hot Cajun prawn mix. Serve straight away.

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INGREDIENTS

SERVES: 2

For the kale:

100g kale leaves, roughly torn

Juice of 1 lime

1 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

For the cajun prawns:

220g raw tiger prawns, peeled and deveined, leaving the tail on

2 tsp Cajun spice mix

Olive oil spray

2 garlic cloves, finely chopped

½ Scotch Bonnet chilli, finely chopped

½ red pepper, cored, deseeded and sliced into strips

½ yellow pepper, cored, deseeded and sliced into strips

2 celery sticks, thinly sliced on an angle

2 medium-large tomatoes, diced

Juice of 1 lime

A handful of coriander leaves, finely chopped

METHOD

1: Put the torn kale into a bowl and trickle over the lime juice and olive oil. Season with salt and pepper, then massage the kale gently for 2 minutes. Set aside.

2: Place the prawns in a separate bowl and sprinkle with the Cajun spice mix and a good pinch of salt. Toss to coat the prawns well. Heat a non-stick frying pan over a high heat. When hot, add 10 sprays of oil. Add the prawns and cook for 2–3 minutes, tossing frequently, or until they just turn pink. Remove from the pan and set aside.

3: Return the pan to the heat and add another 15 sprays of oil. Toss in the garlic, chilli and pepper strips and cook for 2–3 minutes, then add the celery and tomatoes and cook for 2 minutes.

4: Return the prawns to the pan, add the lime juice and cook for 2–3 minutes or until the prawns turn pink and are properly cooked through. Take the pan off the heat, stir through the coriander and season with salt and pepper to taste.

5: Spread the seasoned kale out on a large serving plate and top with the hot Cajun prawn mix. Serve straight away.

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