PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD

Reawaken your TASTE BUDS with these ZINGY RECIPES from across the globe. Hand-picked from some of our favourite chefs, these healthier, lighter dishes will REJUVENATE and RESTORE after festive INDULGENCE

Michelin-starred chef Marcus’s seventh book will refresh your family favourites with his New Classics, perfect for midweek meals as well as show-off dishes. This recipe with vitamin-packed seasonal kale and a punchy dressing is just what you crave post-christmas indulgence.

Hands-on time 15min. Cooking time about 3min. Serves 4

◆ 350g (12oz) raw king prawns, peeled and deveined ◆ 1tbsp vegetable oil ◆ 150g (5oz) sugar snap

peas, thinly sliced ◆ 200g (7oz) trimmed

kale, finely sliced ◆ ½ bunch coriander

leaves, chopped ◆ ½ bunch spring

onions, finely sliced ◆ 75g (3oz) roasted

peanuts, chopped for the dressing ◆ 3tbsp toasted

sesame oil ◆ 1tbsp soy sauce ◆ ½tbsp runny honey ◆ 2tbsp rice wine

vinegar ◆ ½ green chilli, deseeded and finely diced ◆ 1tbsp peanut butter

1 To make the dressing, whisk all of the ingredients together in a bowl with 4tbsp of water and set aside. 2 To cook the prawns, heat a griddle pan over a high heat until smoking. Drizzle the prawns with the oil and season with sea salt and pepper then cook on the griddle for about 1½min on each side, or until cooked through. 3 Mix the sugar snap peas, kale, coriander and spring onions together in a bowl. Add the dressing and mix well. Serve in bowls, topped with the prawns and peanuts. PER SERVING 372cals, 26g protein, 26g fat (4g saturates), 7g carbs (5g total sugars), 5g fibre GH TIP Stir through some cooked rice noodles for a heartier supper.

‘This is a lovely light and healthy dish to add to your repertoire. The combination of sugar snap peas, kale and spring onions works really well with the sweetness of the prawns, especially with the peanut and coriander’