Caribbean Prawn & Pineapple-Capsicum Salad

Name: Caribbean Prawn & Pineapple-Capsicum Salad with Coconut Sweet Chilli Mayo
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin pineapple slices; 1 capsicum; 1 cucumber; 1 packet peeled prawns; 1 sachet mild Caribbean jerk seasoning; drizzle white wine vinegar; 1 packet mixed salad leaves; 1 packet coconut sweet chilli mayonnaise; 1 packet coriander

with Coconut Sweet Chilli Mayo

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Calories

:

327 kcal

Protein

:

15.8g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Crustaceans
Eggs
May contain traces of allergens
Cashew
Almond
Walnut
Macadamia

We're in our light and bright era so only a salad will do! The Caribbean is calling, so make sure you answer the call. This Caribbean pork, charred pineapple and capsicum salad is reminiscent of sunny weather and sandy shores, so put your feet up and let this salad put you into vacation mode! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 tin

pineapple slices

1

capsicum

1

cucumber

1 packet

peeled prawns

(Contains: Crustaceans;)

1 sachet

mild Caribbean jerk seasoning

1 packet

mixed salad leaves

1 packet

coconut sweet chilli mayonnaise

(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)

1 packet

coriander

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1369 kJ

Calories327 kcal

Fat22.3 g

of which saturates2.7 g

Carbohydrate18.4 g

of which sugars14.8 g

Dietary Fibre3.8 g

Protein15.8 g

Sodium1393 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain pineapple slices and roughly chop (reserve a splash of the pineapple juice). • Thinly slice capsicum into strips. Thinly slice cucumber into rounds. • In a medium bowl, combine peeled prawns, mild Caribbean Jerk seasoning, and a drizzle of olive oil.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum and pineapple, until tender and slightly charred, 4-5 minutes. • Transfer to a large bowl and allow to cool.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer to a plate, cover and rest for 5 minutes.

4

• While the prawns are resting, to the bowl with the capsicum, add a drizzle of white wine vinegar, reserved pineapple juice ( 1 tbs for 2 people / 2 tbs for 4P people), a good drizzle of olive oil, and a pinch of salt and pepper. • Add cucumber and mixed salad leaves, tossing to combine. • Divide charred pineapple and capsicum salad between bowls, then top with Caribbean prawns. • Drizzle over coconut sweet chilli mayonnaise and tear over coriander to garmish. Enjoy!