If you don’t wish to use lime pickle, substitute it with a tandoori or other Indian spice paste and it will be just as delicious.
Serves: 4
INGREDIENTS
Prawns
24 large, raw peeled prawns, tails on
¼ cup lime pickle, (I used Patak’s)
2 garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons plain yoghurt
Dressing
¼ cup olive oil
2 tablespoons lime juice
1 teaspoon honey
1 clove garlic, crushed
¼ cup coriander
sea salt and freshly ground pepper
Salad
2 x 400 gram tins black beans, rinsed and drained
10 cherry tomatoes, halved, I used red and yellow
½ cup diced cucumber
cos lettuce leaves
1 avocado, sliced
lime wedges
METHOD
Prawns: Put all the ingredients, except the prawns, in a food processor and blend until smooth. Tip into a bowl and add the prawns, turning to coat. Cover and refrigerate for up to 4 hours.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Salad: Put the black beans, tomatoes and cucumber in a bowl and toss with half of the dressing.
To cook: Heat a little oil in a non-stick sauté pan and cook the prawns for 2 minutes each side or until just cooked through.
To assemble: Place 2-3 lettuce leaves in each dish and top with the bean salad and ¼ of an avocado. Arrange the prawns over the beans then a small pile of pickled onions and a wedge of lime. Spoon the remaining dressing over the avocado with a grind of pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.