Spicy, sticky prawns with a zingy clementine salsa. For a summery twist on our Christmas salsa, try replacing the clementines with tomatoes
- 20 raw shell-on giant tiger prawns
- 50g unsalted butter, melted
- 1 lime, cut into wedges to serve
- 4 clementines, peeled and chopped
- 1 lime, juiced
- 2 tbsp extra virgin olive oil
- 1 small red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- ¼ cucumber, chopped
- ½ small pack coriander, chopped
- 1 tbsp smoked paprika
- 1 tsp garlic salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp ground cumin
MethodUsing a small serrated knife, cut down the back of the prawns through the shells and the flesh from the heads to the tails, cutting just far enough that you can open it up, then remove the black entrails. Once all the prawns are butterflied, set aside.
- ¼ tsp cumin seed
- ¼ tsp coriander seed
- 200g block feta cheese (you can use light if you prefer), halved
- a little olive oil
- 2 handfuls mixed salad leaves
- small handful flat-leaf parsley, roughly chopped
- 2 mint sprigs, leaves picked
- 2 large pitta breads, quartered
- 175g pack watermelon chunks, or equivalent whole chunk), chopped into small pieces
- juice 2 limes
- 1 red chilli, finely chopped
- ½ red onion, finely chopped
- Using a pestle and mortar, crush the cumin and coriander seeds with a coarse grinding of pepper. Sit the feta on a plate, sprinkle over the spice mix – turning the feta so all sides are coated – and finish with a little olive oil. Set aside.
- Mix the salsa ingredients together and season. Mix together the salad leaves, parsley and mint.
- Brush the pittas with a little more oil and pop under a grill to heat through. Put a block of feta each on 2 plates, and serve with a spoonful of salsa, salad and pitta.
- 50g self-raising flour
- 1 egg, beaten
- 200g canned or frozen sweetcorn
- bunch spring onions, trimmed and finely chopped
- 1 avocado, cut into small chunks
- 1 lime, ½ juiced and the rest cut into 4
- handful coriander leaves, chopped
- 1-2 tbsp vegetable oil
- refried beans, to serve
- In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
- Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.
- 250g couscous
- 250ml hot vegetable stock
- 400g can chickpeas, drained
- 140g cherry tomato, halved
- 3 tbsp olive oil
- 3 tbsp sherry vinegar or red wine vinegar
- 1 red chilli, ½ deseeded and finely chopped, ½ sliced
- small bunch each mint and coriander leaves, chopped
- 250g pack halloumi cheese, thickly sliced
- Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
- Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
- Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.