TheAustralianWomensWeekly_Food_Issue_22_2016

BARBECUED CHILLI

PRAWNS WITH GREEN

MANGO SALAD

PREP + COOK TIME 30 MINUTES SERVES 4

1kg uncooked king prawns

1 fresh long red chilli,

chopped finely

1 tablespoon finely grated

lime rind

1 tablespoon lime juice

2 tablespoons char siu sauce

1 tablespoon honey

2 tablespoons olive oil

LAMB FILLET SALAD

WITH SPINACH

PESTO DRESSING

PREP + COOK TIME 25 MINUTES SERVES 4

The oil from the marinated goat’s
cheese adds an extra depth of
flavour to this dish.
The cheese we used was marinated
in a mixture of olive oil, garlic,
thyme and chilli.

8 lamb fillets (550g)
1 clove garlic, crushed
1 tablespoon olive oil
1 large zucchini (150g)
2 large roma tomatoes (180g),
quartered
4 flat mushrooms (320g)
350g baby rocket leaves
2 tablespoons marinating oil from
goat’s cheese
½ cup (100g) soft marinated
goat’s cheese

SPINACH PESTO DRESSING
½ cup (130g) ready−made spinach
pesto
¼ cup (60ml) olive oil

1 Combine the lamb, garlic
and olive oil in a medium bowl.
2 Using a vegetable peeler or
mandoline, thinly slice the zucchini
lengthways into ribbons.
3 Cook the zucchini, tomatoes
and mushrooms on a heated oiled
chargrill plate (or barbecue or grill)

until browned and just tender. Remove

from heat; cover to keep warm.

4 Meanwhile, cook the lamb on

the heated oiled chargrill plate for

4 minutes on each side or until

cooked as desired. Remove from

heat, cover; rest for 5 minutes.

5 Make the spinach pesto dressing.

6 Place the chargrilled vegetables

in a large bowl with rocket leaves

and marinating oil; toss gently

to combine. Season to taste.

7 Slice the lamb. Divide the

vegetable mixture and lamb among

bowls. Top with crumbled cheese;

drizzle with dressing.

SPINACH PESTO DRESSING

Place the ingredientsin a small

screw−top jar; shake well.

GREEN MANGO SALAD

200g bean thread vermicelli noodles

½cup (25g) flaked coconut

1 medium green mango (350g),

shredded

1 fresh long red chilli, sliced thinly

⅓ cup (50g) roasted cashews

90g baby rocket leaves

1 cup loosely packed coriander leaves

¼ cup (60ml) olive oil

2 tablespoons lime juice

1 Peel and devein the prawns,

leaving heads and tails intact.

2 Combine the chilli, rind, juice,

char siu sauce, honey and oil in a

large bowl; add the prawns, toss to

coat in marinade. Cover; refrigerate

until required.

3 Make green mango salad.

4 Cook the prawns on a heated oiled

chargrill plate (or barbecue or grill)

for 2 minutes each side or until prawns

change colour and are cooked through.

5 Serve prawns with salad.

GREEN MANGO SALAD

Place th enoodles in a medium

heatproof bowl; cover with boiling

water, stand for 3 minutes or until

noodles are tender. Drain. Cook

coconut in a dry frying pan, stirring

frequently, over medium heat, for

2 minutes or until browned lightly.

Place noodles and coconut

in a large bowl with the

remaining ingredients;

toss gently to combine.

“To save time, use 500g of uncooked prawns.

You can buy these fresh from the fishmonger

or frozen in most large supermarkets.”

Rebecca Meli, Recipe Editor, AWW Cookbooks

Food In A Flash

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