I had guests over for dinner so accompanied these juicy skewers with some wild rice cooked in coconut milk to appease those manly appetites! Along with the tang and spice of the mango salsa and the cool crunch of the salad this is a truly satisfying, fresh and tasty meal.
Makes 8 kebabs:
· 32 raw organic prawns
· 2 zucchini
· 1 red onion
· 1 yellow pepper
· 1 red pepper
· 8 bamboo skewers
· ½ cup of rice per person
· ½ cup water per person
· ½ cup coconut milk per person
· sprinkle of Himalayan pink salt
For the salsa
· 1 mango
· cherry plum tomatoes
· ¼ red onion
· big handful coriander
· ½ tsp chili flakes
· juice of half a lime
For the salad
· 2 carrots
· 5 spears broccolini
· 2 tbsp pumkin seeds
· ¼ cucumber
· 1 small pot natural coconut yoghurt
· 1 tsp garlic powder
· small sprig of mint roughly chopped
1. Firstly take the zucchini, peppers and onions and chop into equal sized chunks and place in a roasting plan with a drizzle of avocado oil. Cook for 15 minutes at 180°C, just to take the edge of ensuring that you are not overcooking the prawns by softening the vegetables.
2. Once the vegetables are in the oven, measure out your rice adding in the same amount of boiling water as rice and then the same amount of coconut milk again as well as a sprinkle of salt. Do not stir the rice simply place a lid on and cook on a medium to low heat for 30 minutes or until all the liquid has cooked off and you are left with soft fluffy rice.
3. Now you should have time to quickly whip up the salad and the salsa. The salsa couldn’t be simpler; just chop the ingredients and mix together in the bowl and leave to stand to marinate slightly before serving.
4. For the salad, I spiralize the carrots and the cucumber although it would work just as well to grate them. Sprinkle in the broccolini florets, the pumpkin seeds, garlic powder, salt, pepper and mint before folding through the coconut yoghurt.
5. Once your vegetables have softened slightly, take them out of the oven. Take a skewer and start to assemble alternating between the vegetables and the raw prawns. Brush with oil that was left over in the roasting pan and place in the top of the oven for five minutes on each side making sure the prawns are fully pink before removing them.
6. Assemble the rice, skewers, salad and salsa on a plate and enjoy the explosion of textures and flavours roll around in you mouth!