Stratford-upon-Avon Living Jan - Feb 2021

SPEEDY
Comforting meals ready in 40
minutes or less, when you want a
hug in a bowl with minimal fuss.
All courtesy of Waitrose
CITRUSSY AVOCADO,
PRAWN & LENTIL
SALAD
Preparation time: 20 minutes
Cooking time: 5 minutes
Total time: 25 minutes
Serves: 2
Suppers
INGREDIENTS
½ small red onion, sliced into thin rounds
3 essential Waitrose Easy Peelers (sweet
mandarins or clementines), 2 juiced, 1
sliced
1½ tsp red wine vinegar
250g pouch Waitrose & Partners Puy
Lentils
180g large raw king prawns, patted dry
1 tsp ground cumin
1 garlic clove, crushed
2 tsp sunflower or vegetable oil
1 ripe avocado, ¼ diced, ¾ sliced
28g pack coriander, leaves only
1½ tbsp low-fat natural yogurt
Chilli flakes (optional), to serve
METHOD
In a bowl, toss the onion in ½ of the
citrus juice, plus 1 tsp vinegar and a little
seasoning; set aside. Heat the lentils
according to pack instructions and let
them cool a little. In another bowl, toss
the prawns with the cumin, ½ of the garlic
and 1 tsp oil; leave to marinate for a few
minutes.
To make the dressing, put the chopped
avocado, 1 tbsp water, the remaining
citrus juice, vinegar, garlic and ½ the
coriander leaves into a jug. Use a hand
blender to whizz until smooth (or use a
jug blender). Stir in the yogurt; season.
Heat the remaining 1 tsp oil in a frying
pan and sear the prawns on a high heat
until fully cooked, opaque and pink
throughout – about 3 minutes. Spoon the
warm lentils onto plates, follow with the
sliced mandarins or clementines, sliced
avocado, prawns, dressing and the onion
with a little of its juice. Serve scattered
with the remaining coriander and a few
chilli flakes.
COOK’S TIP
The avocado dressing in this dish is also
a great match for roast chicken or grilled
halloumi.
​SPICY YUZU MISO
RAMEN WITH PRAWNS
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Serves: 2
INGREDIENTS
100g buckwheat soba noodles (or your
favourite variety, prepared according to
pack instructions)
1 tsp toasted sesame oil
2 tbsp white miso paste
150g shiitake mushrooms, sliced
2 salad onions, white and green parts
separated and chopped
1 pak choi bulb, stem shredded, leaves
left whole
150g pack raw king prawns
1 tsp Yuzu Juice
1 red chilli, sliced (deseeded if liked)
METHOD
Bring a large pan of water to the boil, add
the noodles and simmer for 4 minutes
(watch carefully as buckwheat noodles
can overboil easily). Drain and rinse under
cold water, then toss with the sesame oil
and divide between 2 bowls.
Rinse out the pan and pour in 500ml
just-boiled water. Whisk in the miso
paste. Add the mushrooms and white
parts of the salad onions; simmer for
3 minutes. Add the pak choi stem and
prawns; simmer for 3-4 minutes until the
prawns are fully cooked, opaque and pink
throughout, then stir through the pak choi
leaves and yuzu juice.
Ladle the soup over the noodles and
scatter with the salad onion greens and
sliced chilli.
COOK’S TIP
Yuzu is a Japanese citrus fruit with hints
of mandarin and lime. Its juice is a great
match for all types of fish and is lovely
drizzled over salads and noodles.
8 | www.stratforduponavonliving.co.uk