Lemon & Garlic Mushroom Prawn Salad
Serves 4, Preparation time: 25 mins, Cooking time: 10 mins
Ingredients
400g cup/button mushrooms, thickly sliced
2 tbs olive oil
2 tbs lemon juice
2 garlic cloves, crushed
2 tbs sweet chili sauce
1 tbs brown sugar, salt and ground black pepper
24 cooked king prawns, peeled, deviened
1 bunch rocket, shredded
2 lebanese cucumbers, sliced
250g small cherry tomatoes
1 large avocado, diced
How to cook
1. Place mushrooms into a ceramic bowl. Combine olive oil, lemon juice, garlic, sweet chili, brown sugar and salt and pepper in a
screw-top jar. Shake well to combine. Pour over the mushrooms, stir to coat the mushrooms. Cover and set aside for 30 minutes to
marinade.
2. Preheat a frying pan on high heat. Add mushrooms and cook, tossing, for 4-5 minutes until tender and golden. Transfer to a plate. Cool
10 minutes.
3. Place prawns, rocket, cucumber, tomatoes and avocado into large bowl. Add mushrooms and their juice. Season with salt and
pepper. Toss gently to combine. |
