Cauliflower Rice Salad with Prawns, Lentils, Peas and Lemon Dressing
This is an easy recipe to put together and can be eaten while the prawns are still hot or after they have cooled. Capers are flower buds that grow on a bush in Mediterranean climates. You buy them pickled in a jar. They add a sharp vinegary flavour to salads.
Ingredients
VEG (180-360g)
Frozen cauliflower rice
Frozen peas
Spring onions, washed and finely sliced.
Capers
PROTEIN
90g tinned lentils (drained and rinsed)
60g cooked prawns
FAT
1 tbsp olive oil/walnut oil/flaked almonds
CONDIMENTS
Juice of half a lemon
Salt and pepper
Method
Defrost the peas and cauliflower rice by pouring a little boiling water over them. Once they have thawed (about 1-2 mins), drain off excess water. Weigh cauliflower, peas, finely chopped spring onion and capers to the correct amount of veg for your food plan. If you have extra cauliflower and peas, put them aside for your next meal.
In a non-stick pan, place a drop of olive oil (this can be taken from your fat portion) and spread it around the pan. Place pan on the stove and when it is hot, add the prawns. Add a sprinkle of salt and pepper and cook on both sides for 2-3 minutes or until they are opaque the whole way through. Weigh your cooked prawns and lentils so as you have the correct amount for your food plan.
Weigh your olive oil/walnut oil/flaked almonds as per your food plan. Remember that some oil was used for cooking, so deduct this from the fat and add it to the protein amount.
In a large bowl, mix your protein, veg and fat together. Squeeze some lemon juice over the top and season with salt and pepper.
Variations
Protein – Tinned tuna could be used instead of prawns.
Carb/grain – Add some cooked rice or potatoes as your grain/carbohydrate portion.