Power up with protein-packed dishes.
RECIPES, PHOTOGRAPHY & STYLING BY NICO GHIRLANDO
Rice noodle and prawn salad with peanuts, soaked cashews and herbs
SERVES 2 as a main
● 130g cashews
● 275g fine rice noodles
● 330g raw, shelled king prawns
● 1 tbsp groundnut oil (or olive oil)
● 2 tbsp fresh coriander
● 2 tbsp fresh basil (Thai basil is good)
● 20g chives, finely sliced
● 70g peanuts, roughly chopped
● 1 tbsp sesame oil
● 1 lime, juice and zest
● 1 tsp fish sauce
● Sea salt
1 Cover the cashews in hot water and soak for an hour, then drain.
2 Cook the noodles according to the instructions, then rinse in cold water, drain and set aside in a large bowl.
3 Sauté the prawns in the oil for about six minutes until cooked through.
4 Tear or roughly chop the coriander and basil, and mix with the chives.
5 Add the prawns, cashews, peanuts and herbs to the bowl, mix well then stir in the lime juice and zest, sesame oil and fish sauce. Add a pinch of salt to taste. Serve immediately.
Courgettes stuffed with walnuts, feta, chilli and mushrooms
SERVES 4 as a side dish
● 4 large courgettes, sliced in half lengthwise
● 60g toasted walnut halves
● 85g feta cheese
● 120g small chestnut mushrooms, quartered
● 2 tsp chilli flakes
● 2 tsp cumin seeds
● 2 tbsp olive oil
● 1 tsp dried mint
● 1 tbsp fresh mint, finely chopped
● Sea salt and black pepper
1 Heat the oven to 180°C/350°F/gas mark 4.
2 Scoop out the centre from the courgettes and discard the flesh.
3 In a bowl, mix the walnuts, feta, mushrooms, chilli flakes, cumin seeds, olive oil and drie
