Light, bright Christmas recipes
Give your festive menu a modern makeover with our lighter take on the traditional roast turkey, Christmas pudding, and side dishes with a local twist.
PRAWN & ASPARAGUS SALAD WITH COCONUT DRESSING Serves: 6 | Preparation time: 20 minutes | Cooking time: 10 minutes
500g prawns, peeled (or buy ready-cooked prawns)
Squeeze of lemon juice
1 bunch green asparagus, trimmed
1 can white asparagus, drained Handful of raspberries, strawberries or gooseberries
2 cups rocket
¼ cup coconut shavings (or 2 tbs desiccated coconut), toasted
90ml coconut milk
3 tsp lime or lemon juice
½ tsp fish sauce
1 tbs brown sugar
1½ tbs sunflower oil
1 tbs fresh coriander, chopped
1) Steam the prawns, then set aside to cool. drizzle with a little lemon juice. 2) Steam the green asparagus for 2-3 minutes until it is just tender, then drain and submerge in ice-cold water for a few minutes to retain the colour. drain well and set aside to cool completely. 3) To make the dressing, mix all the ingredients together well with a hand blender. 4) To serve, arrange the green and white asparagus on a platter, then top with the prawns, berries and rocket. drizzle with the coconut dressing and sprinkle with the toasted coconut shavings.