Mod­ern twist

Light, bright Christ­mas recipes

Good (UAE) - - FRONT PAGE -

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

Co­conut dress­ing

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.

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