Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Warm pak choi, prawn and lentil salad
This warm pak choi salad recipe is made with juicy prawns, creamy avocados and nutty green lentils. Toss everything together in a honeyed soy dressing with a spicy chilli kick for a flavour-packed meal
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Ready in 13 minutes
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Cooking time 3 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 180g large king prawns
- 1 red chilli, deseeded and finely chopped
- 30g fresh coriander, finely chopped
- 2 limes, one zested and juiced, one cut into wedges
- 2 tbsp light soy sauce
- 1 tbsp runny honey
- 2 x 400g tinned green lentils, drained and rinsed well
- 2 ripe avocados, peeled, stones removed and sliced
- 200g radishes, trimmed and thinly sliced
- 1 tbsp sesame oil
- 400g pak choi, ends trimmed
Method
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1
Put the prawns, half the chopped chilli, half the coriander, the zest of 1 lime and half the juice in a bowl. Stir together gently and leave to marinate for 10 minutes.
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2
In a separate bowl, mix the soy sauce, remaining chilli and coriander (reserving some to garnish), honey and the remaining lime juice together. Put the lentils, sliced avocado and radishes in a large bowl, then stir through the soy dressing.
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3
Heat the sesame oil in a frying pan, then stir-fry the pak choi for 1-2 minutes until just wilted. Add the prawns along with the marinade for 1 minute to heat through.
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4
Divide the lentil salad between 4 bowls, top with the prawns and pak choi and serve garnished with the remaining coriander.
