46 S MAGAZINE ★ 28 JULY 2019
Reader of fer
a plate, brush the peaches with
a drizzle of olive oil then season
lightly with salt and black pepper
● Heat a griddle pan until very hot
then use tongs to place the peach
slices in it. Cook 3-4 minutes on
each side until well caramelised.
● Remove from the pan and
set aside.
● Toast the bread. Drizzle with olive
oil and a squeeze of lemon juice.
● In a small bowl, dress the
rocket with a little olive oil and
lemon juice.
● Top the toasts with pieces of
peach, folds of Parma ham and
a little rocket. Add a sprinkling
of thyme and drizzle of honey (if
using), season and serve.Prawn tostadas
with mango salsa
Serves 4:
Dairy free
100g (3oz) red cabbage
(about ¼ of a cabbage)
1 clove of garlic
1 small red chilli
350g (12oz) peeled,
raw king prawns
1 tsp smoked paprika
Drizzle of olive oil
8 tortilla wraps
Salt
400g (14oz) pot Nature’s
Finest Mango, drained
Juice and zest of 1 lime
Fresh coriander
Fresh mint
1 large avocado
Lime wedges, to serve
● Grate or very finely slice the
cabbage and place in a bowl of
cold water for 30 minutes. This
will stop the colour bleeding into
the other ingredients.● Crush or finely dice the garlic
and red chilli, then place in a bowl
with the prawns, smoked paprika
and olive oil. Allow the oil to coat
the prawns. Cover and marinate
in the fridge for at least an hour.
● For the tostadas, heat the oven
to 200°C/400°F/gas mark 6.
Lightly brush an ovenproof bowl
with oil, then press a tortilla wrap
inside it. Lightly brush with
a little more oil, sprinkle with salt,
put in the oven and bake for 6-7
minutes until the tortilla is golden.
● Remove from the oven and
allow to cool in the bowl for 5
minutes before transferring to
a cooling rack. Repeat until all
the wraps have been baked.
● Drain and thoroughly dry the
cabbage then place it in a bowl
with the mango.
● Mix with the lime juice and zest
and a little chopped coriander
and mint and set aside while the
prawns cook.
● Add a little oil to a hot frying
pan and flash-fry the prawns for
1-2 minutes until pink. Serve in a
tostada with the slaw and avocado,
extra herbs and chilli to taste and
lime wedges on the side.Mango smoothie bowl
Serves: 1
Vegan, dairy- and
refined-sugar free
For the smoothie mix:
400g (14oz) pot of Nature’s
Finest Mango
1 banana, peeled and sliced
Lime juice
Honey
For the topping:
A mixture of peeled and diced
kiwi, raspberries, blueberries,Slice oF liFe
Bake a perfect loaf in less than an hour
with this cooks Professional machine.
With 19 programmes for bread, jams
and marmalades, a keep-warm function,
start-delay timer and a dispenser for
nuts, seeds, fruit or herbs, it comes
with a dough hook, measuring cup and a selection of recipes.
To order for £99.99, plus £4.95 UK mainland p&p (£6.95,
Northern ireland), call 0871 664 2451 and quote 94326.
calls cost 12p a minute plus your network access charge. Prawn tostadas
with mango salsa