AV­O­CADO, CORN AND PRAWN SALAD

Diabetic Living - - Mains -

PREPA­RA­TION TIME: 20 MINS

(+ COOL­ING)

COOK­ING TIME: 25 MINS SERVES 2 (AS A MAIN)

300g small or­ange sweet potato, peeled, chopped or cut into rounds

1 bunch baby beets, trimmed,

peeled, cut into wedges

Olive oil cook­ing spray

1 cob corn, husk and silk re­moved 500g green prawns, peeled and

de­veined, with tails left in­tact Freshly ground black pep­per

1 Tbsp pump­kin seeds

35g (11/2 cups) rocket leaves

100g re­duced-fat ri­cotta, crum­bled 1/2 small av­o­cado, sliced

3 tsp bal­samic vine­gar

1 tsp ex­tra vir­gin olive oil

1 Pre­heat oven to 210°C (fan­forced). Line a roast­ing pan with bak­ing pa­per. Place sweet potato and beets in pan and spray with oil. Wrap corn in foil and add to oven with pan. Roast for 20-25 min­utes or un­til vegeta­bles are ten­der. Set aside for 10 min­utes. Cut corn off cob in large shards.

2 Mean­while, pre­heat a char­grill pan on medium-high. Spray prawns with oil and sea­son with pep­per. Add to pan and cook for 2-3 min­utes or un­til cooked through, turn­ing oc­ca­sion­ally. Trans­fer to a plate.

3 Toss sweet potato, beets, corn, prawns, pump­kin seeds and rocket in a bowl.

Di­vide be­tween serv­ing bowls. Top with ri­cotta and av­o­cado. Whisk vine­gar, oil and pep­per. Driz­zle over the salad and serve.

COOK’S TIPS

Re­place the sweet potato with pump­kin, rocket with mixed salad or baby spinach, and bal­samic vine­gar with le­mon or lime juice.

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