I try not to use the word ‘never’ but when it comes to ordering in restaurants…I will never order a salad. A restaurant salad often resembles a heap of salad leaves that are not attractive or delicious. Salads are supposed to be tasty and healthy and a perfect choice for health conscience diners. I loved roast or grilled veggies in a salad. This roast butternut salad is dressed with fresh coriander and chilli and garnished with fresh coriander. It is simple to prepare and can be made in advance.
800g butternut, remove skin and cut into cubes
50ml sunflower oil
24 medium prawns, shelled and deveined
Bunch of fresh coriander
Lime or lemon wedges to serve
Salt and black pepper to season
2 red chillies, deseeded and chopped
Zest of 1 lemon
4 cloves garlic
3 lemons, juiced
30ml fish sauce
100ml peanuts, blanced and roasted
Fresh salad leaves
Pea sprouts to garnish
200ml peanuts, blanched and roasted
Preheat oven to 180 degrees Celsius. Toss the butternut cubes in oil and water. Lightly season with salt. Toss at 15 minute intervals and roast until the butternut is tender. Remove from oven and allow butternut to cool. Heat wok on a high heat. Add oil and cook prawns until tails begin to curl. Remove from heat. Lightly crush the peanuts in a mortar with pestle. Place the crushed peanuts in a bowl. Place garlic, lemon zest, sugar and chilli in the mortar and smash with the pestle. This should resemble a rough paste. Stir in the lemon juice and fish sauce. Combine the prawns with the dressing and half of the crushed peanuts. Lightly toss the prawns in the dressing. To serve, top salad leaves with butternut. Add the prawn on top of the butternut and drizzle with remaining dressing. Sprinkle crushed peanuts and coriander over the salad and garnish with fresh sprouts.
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