Prawn, Kale and Butternut SaladServes 2
Mains

Prawn, Kale and Butternut Salad

Serves 2

6 Plant Points

Delight in the vibrant colors and flavors of this nutritious salad. Crisp kale, roasted butternut squash, and creamy tahini dressing come together for a refreshing and satisfying dish.

Ingredients:

  • 400G PRAWNS

  • 1 BUTTERNUT SQUASH

  • 100G KALE

  • 2 GARLIC CLOVES

  • 10G FLAKED ALMONDS

  • 1 1⁄2 TBSP. AVOCADO OIL

  • 2 TSP. TAMARI

  • 1 TSP. CHILLI FLAKES

  • 1 TSP. OREGANO

  • 1 TSP. SMOKED PAPRIKA

  • 2 TBSP. TAHINI

  • MALDON SEA SALT

Method:

  1. Preheat the oven to 200oC

  2. Roughly chop the butternut into inch cubes

  3. Mix the avocado oil with the spices and a pinch of salt

  4. Drizzle over the butternut squash and toss together before popping in the oven to roast for 40 minutes until cooked through

  5. Crush the garlic and mix with the tahini, tamari, and a pinch of salt. Pour in 1-3 tbsp. of water to desired consistency and whisk well

  6. Grill the prawns on a griddle pan for 3 mins until pink

  7. Mix the kale with the tahini dressing, massaging with your hands for a few minutes, then toss with the roasted squash, prawns and flaked almonds and serve