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Rainbow salad with cajun prawns

Rainbow salad with cajun prawns

By Abigail Jones
20’ Prep time
10’ Cook time
30’ Total time
414 Calories
4 Serving

Summary

This colourful slaw is all about maximum flavour with minimum fuss. experiment with other spice mixes on the prawns – cooks’ ingredients baharat spice also works a treat.
Abigail Jones 0 Followers

Step by Step

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Step 1

In a large bowl, combine the carrots, fennel, beetroot, salad onions, cumin seeds, green chilli, orange zest and juice, vinegar and 1½ tbsp olive oil. Stir in ½ the oregano and season; set aside. Cook the wholegrain rice according to pack instructions, then divide between bowls.
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Step 2

Meanwhile, pat the prawns dry with kitchen paper and dredge with the Cajun rub; season. Put the remaining ½ tbsp oil in a large frying pan set over a high heat and add the prawns. Cook for 3-5 minutes until the prawns are cooked through, opaque and pink throughout. Spoon the slaw alongside the rice and nestle in the prawns. Scatter with the remaining oregano leaves.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Carrots
    Carrots
    2
  • Cumin seeds
    Cumin seeds
    1.5 tsp
  • Orange
    Orange
    1
  • Fennel bulb
    Fennel bulb
    1
  • Salad onion
    Salad onion
    4
  • Green chilli
    Green chilli
    1
  • White wine vinegar
    White wine vinegar
    1 tbsp
  • Microwaveable wholegrain rice
    Microwaveable wholegrain rice
    250 grams
  • Cooks’ ingredients deep south cajun rub
    Cooks’ ingredients deep south cajun rub
    2 tsp
  • Essential raw king prawns
    Essential raw king prawns
    180 grams
  • Pack fresh oregano
    Pack fresh oregano
    15 grams
  • Bunched waitrose beetroot
    Bunched waitrose beetroot
    1

Nutrition Facts

View nutrition facts
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