Ingredients

  • 1tsp Rapeseed Oil
  • 1 Courgette
  • 200g Cooked Prawns
  • 1/2 Lemon (juice)
  • 100g Spinach
  • 1 Avocado
  • 5 Radishes
  • 1 Mango
  • 1tsp Olive Oil
  • 4 Slices Olive Bread

Instructions

  • Heat the rapeseed oil in a small pan 
  • Chop the courgette into quartered slices and add to the pan with a squeeze of lemon juice. Once almost cooked through add the prawns to the pan. Cook until courgette and prawns start to catch a little. 
  • Meanwhile add the spinach to a large salad bowl. 
  • Chop the slice up the avocado, radishes and mango. Add these to the salad bowl. 
  • Add cooked prawns and courgette to the salad. 
  • Serve salad with two slices of olive bread per person and a drizzle of extra virgin olive oil.

TTH x

Protein: 27g

Carbs: 51g

Fat: 21g

Calories: 528

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