- Ali
This was a delicious experiment when we had some unexpectedly huge prawns delivered in our fish box from Fish For Thought. We love the ethos of this company and get pretty much all our fish delivered fresh from them. Use friends and family at the till for a discount. Although made with prawns this dish will work just as well with white fish cut into bite size chunks, monkfish is particularly good
Ingredients
½ tsp turmeric
1 tsp chilli powder (go with mild Chilli if you're not into ultra spicy food and work up)
5cm piece of root ginger, peeled and grated
6 tbsp extra-virgin olive oil
2 limes - halved
2 shallots, peeled and quartered lengthways
300g cauliflower, broken into florets
300g sweet potato, but lengthways into 2-3cm thick wedges
250g raw shelled jumbo prawns, deveined
100g spinach
Sea salt and freshly ground pepper
Directions
Preheat the oven to 200C/180C fan/gas mark 6
Mix the spices, ginger and 5 tablespoons of the olive oil and season with salt and pepper. Squeeze in the juice from the limes
Finely chop I of the lime juice halves, discard the other one. You may find you like it extra limey, in which case add both the limes but go easy to begin with. Spread them out in a baking tray with the shallots, cauliflower florets and sweet potato. Drizzle over the spiced oil and coat the ingredients well, then bake in the oven for 35 minutes, stirring halfway through to ensure they cook evenly
After the vegetables have been in the oven for 30 minutes, heat the remaining oil in a frying pan over medium heat. Add the prawns and season with salt and pepper. Sauté for 2 minutes then turn them over and sauté for a further minute, or until cooked through. Remove from the heat, add the spinach and cover the pan for 1-2 minutes – the residual heat will wilt the spinach
Transfer the baked cauliflower and sweet potato to a serving dish, fold in the prawns and dress it with the oil from the baking tray. Serve immediately on warmed plates.
