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Ingredientes
- 8 lrg , or possibly 16 small sticks of asparagus
- 16 x Tiger prawns
- 2 x Red peppers Salt and pepper For the Pea Dressing
- 1 sm Ripe avocado
- 100 gm Marrowfat tinned peas, (3 1/2oz) A few leaves of snipped coriander
- 1 x Clove crushed garlic
- 1 x Lime, juice of
- 1 med Onion, peeled and grated
- 1 Tbsp. Virgin extra virgin olive oil A few head of baby gem lettuce A healthy pinch of grnd coriander A healthy pinch of grnd cumin A healthy pinch of grnd cayenne pepper A healthy pinch of salt
Direcciones
- Cut the asparagus up into chunks large sufficient to be skewered. Slice the red peppers into diced squares. Season the tiger prawns with a healthy pinch of salt and pepper, and then begin to thread alternately the asparagus, tiger prawn and red pepper onto bamboo skewers. Brush the skewers with a little extra virgin olive oil and then place under a preâheated grill and cook for 3 min on either side.
- Meanwhile, to prepare the dressing, simply take a blender and place all of the ingredients inside. Blend thoroughly till a smooth green puree starts to create. Remove and then place in a suitable serving pot for the skewers.
- Remove the skewers from the grill when ready and then serve with the pea dip on a plate, garnished with some crispy baby gem lettuce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 269g | |
| Calories 337 | |
| Calories from Fat 254 | 75% |
| Total Fat 28.47g | 36% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 693mg | 20% |
| Total Carbs 24.01g | 6% |
| Dietary Fiber 10.1g | 34% |
| Sugars 5.82g | 4% |
| Protein 3.51g | 6% |
