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Salads To The Max (Part 1) - Thai-style mango and prawn salad, Grilled avocado tomato and mozzarella salad

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Forget a limp pile of sad leaves on the edge of the plate. Our big, bold, beautiful recipes are full of flavor and perfectly filling, even for the picky men in your lives! So tuck in – these super salads are made to share…

Thai-style mango and prawn salad

Description: Description: Great way to five-a-day Thai-style Mango and Prawn Salad

Crisp, refreshing and colorful, this is summer on a plate

Hands-on time 25min. Cooking time about 10min. Serves 4

·         1 ripe mango

·         ½ cucumber

·         ½-1 red chilli, deseeded and finely chopped, to taste

·         2 tbsp sesame seeds

·         100g (3½oz) mangetout, halved

·         2 red peppers, deseeded and thinly sliced

·         300g (11oz) white cabbage, thinly shredded

·         20 raw large or tiger prawns, shelled

·         Oil, to brush

For the dressing

·         1tbsp toasted sesame oil

·         1½tbsp runny honey

·         1tbsp soy sauce

·         Juice of ½-1 lemon, to taste

You will also need

·         8 wooden skewers

 

1.    Peel the mango, then cut the flesh away from the central stone (discard stone). Cut the fruit into matchsticks and put into a large serving bowl. Halve the cucumber lengthways, then scoop out and discard the seeds. Cut flesh into matchsticks and add to the bowl with the chilli, sesame seeds, mangetout, peppers and cabbage.

2.    In a jug, mix together dressing ingredients and season. Pour over the salad, toss together and set aside.

3.    Thread five prawns on to a double wooden skewer (this will help you turn the prawns while cooking). Repeat with remaining skewers and prawns.

4.    Preheat a griddle or large frying pan over high heat. Brush prawns with oil and cook for 3-5min, turning occasionally, until cooked through and bright pink.

5.    Divide the salad among four plates and serve each with a prawn skewer.

Per serving

227cals, 7g fat (1g saturates), 29g carbs (28g total sugars)

Get ahead

Prepare to end of step 3 up to a few hours ahead. Cover and chill. Complete recipe to serve.

Grilled avocado tomato and mozzarella salad

Description: Description: Classic with a twist Grilled Avocado, Tomato and Mozzarella Salad

Grilled avocado sounds faintly ridiculous until you try it – lightly smoky and very addictive. The fruit should be ripe, but not overly soft, or the flesh will disintegrate

Hands-on time 20min, plus standing. Cooking time about 10min. Serves 4   

·         1kg (2lb 2oz) mixed tomatoes – look out for heirloom varieties

·         2 avocados

·         1tbsp extra virgin olive oil, plus extra to drizzle

·         2 x 125g (4oz) balls buffalo mozzarella, drained

·         Large handful of Greek Basil or punnet of cress

·         Balsamic vinegar, to drizzle 

1.    Star by preparing the tomatoes. To add interest to your salad, chop all your tomatoes differently – halve or quarter smaller ones, slice or roughly chop large ones. Put all the tomatoes into a colander, sprinkle over 1/2 tsp salt, toss together and leave in the sink for 20min – this will help any excess, flavorless moisture drain out of the tomatoes.

2.    Meanwhile halve, peel and stone avocados. Slice the flesh into 1cm (½in) thick slices. Preheat a griddle pan over a high heat. Brush avocado slices with the oil and arrange neatly on the griddle. Leave in place until charred black lines appear on the underside of the slices, then flip and repeat on the other side.

3.    To serve; tip tomatoes on to a large flat platter. Rip mozzarella into bite-sized pieces and dot among the tomatoes. Snip over cress or sprinkle over basil. Season with freshly ground black pepper and drizzle over some balsamic vinegar and extra virgin olive oil. Serve with crusty bread.

Per serving

371cals, 31g fat (12g saturates), 9g carbs (8g total sugars)

Get ahead

Make up to a few hours ahead and cover.

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