200g raw king prawns, butterflied (see tip, below)
juice 1 lemon
small bunch coriander, leaves chopped
2 large handfuls rocket
Tomato & rocket side salad
Halve 250g cherry
tomatoes, then mix with 1 tsp wholegrain
mustard, 2 tsp clear honey, 1 tbsp balsamic
vinegar and some seasoning. Mix with plenty of
rocket and serve. Serves 4.
Rocket & coriander pesto
rocket, handful coriander leaves, 2 tbsp pine nuts,
1 tbsp grated Parmesan, ½ garlic clove, 2 tbsp
olive oil and a squeeze lemon juice in a food
processor and whizz to a paste. Stir through pasta. Serves 2.
Rocket & Brie toastie
Toast 1 thick slice of bread on both
sides, then spread with 1 tbsp caramelised onions
from a jar. Top with 2 thin slices pear and 2 slices
brie. Grill until the cheese is bubbling, then scatter
with a small handful rocket and tuck in. Serves 1.
To butterfly prawns, make a shallow cut all the way along the back of the prawn. You will see a blackish line - pull it out with the tip of your knife. As the prawn cooks, it will curl into a 'butterfly' shape.
Toast the bread and keep warm. Heat the oil
in a wok, then cook the garlic and chilli until
sizzling. Turn the heat up, add the prawns, then
cook until pink. Remove from the heat, then
add the lemon juice and coriander. Season,
then serve piled on toast with rocket leaves.