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Nutrition: per serving

  • kcal294
  • fat5g
  • saturates1g
  • carbs38g
  • sugars3g
  • fibre0g
  • protein26g
  • salt1.48g
    low
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Method

  • step 1

    Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.

RECIPE TIPS
TOMATO & ROCKET SIDE SALAD

Halve 250g cherry tomatoes, then mix with 1 tsp wholegrain mustard, 2 tsp clear honey, 1 tbsp balsamic vinegar and some seasoning. Mix with plenty of rocket and serve. Serves 4.

ROCKET & CORIANDER PESTO

Put 50g rocket, handful coriander leaves, 2 tbsp pine nuts, 1 tbsp grated Parmesan, ½ garlic clove, 2 tbsp olive oil and a squeeze lemon juice in a food processor and whizz to a paste. Stir through pasta. Serves 2.

ROCKET & BRIE TOASTIE

Toast 1 thick slice of bread on both sides, then spread with 1 tbsp caramelised onions from a jar. Top with 2 thin slices pear and 2 slices brie. Grill until the cheese is bubbling, then scatter with a small handful rocket and tuck in. Serves 1.

TIP

To butterfly prawns, make a shallow cut all the way along the back of the prawn. You will see a blackish line - pull it out with the tip of your knife. As the prawn cooks, it will curl into a 'butterfly' shape.

Recipe from Good Food magazine, February 2009

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A star rating of 4.5 out of 5.15 ratings
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