Red Pesto & Yoghurt Pan Fried Potato Salad

Red Pesto & Yoghurt Pan Fried Potato Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients
1kg red royal potatoes, boiled until tender, then drained and allowed to steam and cool
Extra virgin olive oil
Coles sea salt
¼ cup blanched almonds, roasted
1 red capsicum, charred and peeled
2 garlic cloves
1 red chilli, seeds removed
¼ cup parmesan cheese, grated
¼ cup olive oil
1 cup Jalna Organic Biodynamic Dairy Yoghurt
Fried rosemary leaves
¼ bunch parsley, chopped

Method

Heat a layer of olive oil in a large frypan. Add the potatoes, season with sea salt, and cook until golden and crispy all over.

In a mortar and pestle, crush the almonds with a pinch of salt into a loose paste. Add the garlic, red capsicum and chilli, then pound into a pesto texture. Mix in the parmesan and olive oil until combined.

In a large bowl, mix the pesto with yoghurt. Add the pan-fried potatoes and toss to coat.

Serve on a platter, topped with fried rosemary and chopped parsley.

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Grilled Cos & Tonnato Sauce

Grilled Cos & Tonnato Sauce

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients
½ cup Coles mayonnaise
1 tbs Coles baby capers, drained
3 anchovy fillets
1 can tuna in olive oil, drained
1 garlic clove, minced
Juice of 1 lemon
½ tsp Coles sea salt
½ tsp Coles black pepper
½ tsp chilli flakes
½ small red onion, finely sliced
2 tbs Squeaky Gate olive oil
2 heads Coles cos lettuce, halved

Method

In a blender, combine tuna, baby capers, garlic, mayonnaise, lemon juice, salt and pepper. Blitz until smooth and creamy. Taste—it should be salty and rich.

Drizzle the cut sides of the cos lettuce with olive oil and season with salt.

Place onto a hot grill, cut-side down, and cook until slightly charred. Drizzle with a little more olive oil.

Transfer to a serving plate, fanning the leaves slightly. Drizzle with fresh lemon juice, spoon over the tonnato sauce, and finish with chilli flakes and finely sliced red onion.

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Sesame & Herb Crusted Salmon with Fennel & Radish Salad

Sesame & Herb Crusted Salmon with Fennel & Radish Salad

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 6 minutes

Ingredients

2 Huon salmon steaks skin on
½ cup sesame seeds
½ cup panko breadcrumbs
¼ cup parsley finely chopped
Zest of 1 lemon
Coles sea salt to taste
Coles black pepper to taste
2 tbs extra virgin olive oil
1 fennel bulb thinly sliced
Fennel fronds chopped
4 radishes thinly sliced
2 cups mixed salad leaves
Juice of 1 lemon

Method

Remove the skin from the salmon steaks. In a bowl, combine sesame seeds, panko breadcrumbs, parsley, lemon zest, salt, and pepper. Transfer the mixture to a plate and coat the salmon on all sides.

Heat extra virgin olive oil in a pan over medium heat. Once hot, add the salmon and cook for 2 minutes on each side. Sear the edges to ensure even cooking.

Meanwhile, in a salad bowl, combine fennel fronds, radishes, and mixed salad leaves. Add thinly sliced fennel, lemon juice, salt, and extra virgin olive oil. Toss to combine.

To serve, place the salad on a plate and top with the cooked salmon. Enjoy!

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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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Roasted Cauliflower, Anchovy & Caper Rigatoni

Roasted Cauliflower, Anchovy & Caper Rigatoni

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

1 pack San Remo rigatoni
1 medium head cauliflower, cut into small florets
¾ tsp Coles sea salt
½ tsp cracked black pepper
⅓ cup extra virgin olive oil
3 tbs capers, rinsed
3 garlic cloves, crushed
4 anchovy fillets, roughly chopped
Zest and juice of 1 lemon
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup Pecorino Romano, grated

Method

Preheat oven to 180°C.

Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain, reserving 1 cup of pasta water.

Toss cauliflower with sea salt, black pepper, and a drizzle of extra virgin olive oil. Spread on a baking tray and roast for 25 minutes, tossing halfway, until deeply golden.

When the cauliflower is almost ready, heat the remaining olive oil in a frypan over medium-high heat. Add capers and fry for 3 minutes, spooning hot oil over them until crispy. Remove with a slotted spoon and drain on paper towels.

Reduce heat to medium, then add garlic and anchovies. Cook for 1–2 minutes, until the garlic is golden and the anchovies have melted into the oil. Stir in the roasted cauliflower.

Add the cooked pasta and remove from heat. Stir through lemon zest, lemon juice, sea salt, black pepper, half the parsley, crispy capers, and Pecorino Romano.

Serve topped with extra Pecorino, crispy capers, fresh parsley, and a final seasoning of sea salt and black pepper.

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Plum, Tomato & Mozzarella Salad

Plum, Tomato & Mozzarella Salad

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes

Ingredients

3–4 ripe plums, quartered
2 heirloom tomatoes, quartered
2 tbs balsamic vinegar
Extra virgin olive oil, for drizzling
1 ball fresh mozzarella, torn
10 basil leaves
Coles sea salt and black pepper

Method

Place the plums and tomatoes in a bowl. Drizzle with balsamic vinegar, season with sea salt and black pepper, and gently toss to coat.

Arrange the torn mozzarella on a serving plate, then scatter the dressed plums and tomatoes over the top.

Finish with fresh basil leaves and a generous drizzle of extra virgin olive oil.

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Spiced Cheesy Yoghurt Cauliflower Bake

Spiced Cheesy Yoghurt Cauliflower Bake

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

Cauliflower
1 whole cauliflower, boiled for 6 minutes in salted water, then drained and cooled

Spiced Cheesy Yoghurt
1 cup Jalna Organic Biodynamic Dairy Yoghurt
1 tsp turmeric
1 tsp curry powder
1 tsp garam masala
1 large green chilli, finely chopped
1 cup cheddar cheese, finely grated
1 piece feta, crumbled
¼ cup parmesan cheese, finely grated
½ bunch coriander, chopped
Squaky Gate Extra Virgin Olive Oil
Coles sea salt

Method

Preheat oven to 180°C.

In a large bowl, combine the spiced cheesy yoghurt ingredients with a drizzle of extra virgin olive oil and a pinch of sea salt. Mix until well combined.

Place the cauliflower on a cast iron pan or a lined baking tray. Spread the cheesy yoghurt mixture evenly over the cauliflower. Grate over extra cheese and drizzle with extra virgin olive oil.

Bake for 45–55 minutes, or until the sauce is golden, the cheese is melted, and the cauliflower is cooked through.

Garnish with extra virgin olive oil, a sprinkle of sea salt, and chopped coriander. Serve as a side to a roast or curry.

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Cumin Lamb Cutlets with Mustard & Mint Sauce

Cumin Lamb Cutlets with Mustard & Mint Sauce

Recipe by Courtney Roulston

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

8 Coles lamb cutlets
1 tsp ground cumin
Zest of ½ lemon
1 tbsp extra virgin olive oil
Coles sea salt and black pepper, to taste

Mustard & Mint Sauce

1 cup mint leaves, plus extra to garnish
½ cup coriander leaves
2 green spring onions
½ long green chilli
1–2 tsp honey
2 tsp Dijon mustard
Juice of ½ lemon
2 tbsp extra virgin olive oil
Coles sea salt and black pepper, to taste

Method

Heat a heavy-based frying pan over medium heat. Coat the lamb cutlets with cumin, sea salt, black pepper, lemon zest, and 1 tablespoon of oil. Grill for two to three minutes on each side until caramelised and fragrant. Set aside to rest in a warm place.

For the sauce, blend mint, coriander, spring onions, chilli, honey, mustard, lemon juice, remaining oil, salt, and pepper in a high-speed blender until smooth and vibrant green.

Arrange the lamb cutlets on a serving plate. Drizzle with some of the green sauce and garnish with extra mint leaves. Serve with lemon wedges on the side.

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Korean BBQ Pork Belly Lettuce Cups

Korean BBQ Pork Belly Lettuce Cups

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes (plus 2 hours marinating)
Cook Time: 10 minutes

Ingredients

Pork Marinade
500g thinly sliced pork belly, rind off
2 tbs doenjang (Korean fermented soybean paste)
2 tbs gochujang (Korean red pepper paste)
2 cloves garlic, grated
1 tsp grated ginger
1 tbs sesame seeds
½ cup pineapple juice
1 tbs mirin
1 tsp soy sauce
1 tsp sesame oil

Chilli Flake Spring Onions
1 cup spring onions, thinly sliced
1 tbs white vinegar
1 tsp gochugaru (Korean chilli flakes)
1 tsp sugar
1 tsp soy sauce
1 tsp sesame oil
Ice water

Fresh lettuce leaves

Method

In a bowl, whisk together the doenjang, gochujang, grated garlic, grated ginger, sesame seeds, pineapple juice, mirin, soy sauce, and sesame oil. Reserve a small portion of the marinade for dipping sauce. Add the pork belly strips to the remaining marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight for more flavour.

Heat a griddle pan or BBQ over high heat. Cook the marinated pork belly in batches, allowing it to caramelise and develop a golden-brown crust. Flip and cook until slightly charred and cooked through.

Soak the thinly sliced spring onions in ice water for a couple of minutes to make them crisp. Drain well. In a small bowl, mix white vinegar, gochugaru, sugar, soy sauce, and sesame oil. Add the drained spring onions and toss to coat.

Place fresh lettuce leaves on a plate. Cut the cooked pork belly into bite-sized pieces. Serve with the chilli flake spring onions and the reserved dipping sauce.

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Shaved Broccoli and Cauliflower Salad with Sweet and Sour Dressing

Shaved Broccoli and Cauliflower Salad with Sweet and Sour Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

1 head broccoli
1 small cauliflower
2 shallots, finely sliced
2 tbs apple cider vinegar
1 tbs brown sugar
1 red chilli, finely chopped
1 tsp fennel seeds
2 tbs Squeaky Gate extra olive oil
Coles sea and black pepper to taste

Method

Heat olive oil in a pan over medium heat. Add shallots and sauté until soft. Stir in apple cider vinegar, brown sugar, and fennel seeds, cooking for another minute until fragrant.

Cut the broccoli stem, slice it thinly, and separate the florets. Use a mandoline to finely shave the broccoli florets into thin slices. Halve the cauliflower, trim the base, and thinly slice the florets.

Combine the shaved broccoli, cauliflower, chilli, and the prepared dressing in a large bowl. Season with salt and pepper. Toss well to coat the vegetables evenly.

Serve in a bowl and enjoy!

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Oysters & Apple Mignonette

Oysters & Apple Mignonette

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes

Ingredients

12 oysters, shucked
½ shallot, finely diced
¼ apple, finely diced
2 tsp finely diced parsley
1 tsp finely diced tarragon
⅓ cup red wine vinegar
Pinch of black pepper
Crushed ice
Lemon wedges

Method

In a bowl, combine the shallot, apple, parsley, tarragon, red wine vinegar, and black pepper. Mix well and pour into a ramekin.

Arrange the oysters on a bed of crushed ice on a serving plate. Place the ramekin with the mignonette onto the ice.

Serve with lemon wedges on the side.

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Smashed Bahn Mi Beef Tacos

Smashed Bahn Mi Beef Tacos

Recipe by Courtney Roulston

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

500g Coles Graze Grass Fed beef mince
1 tbs fresh ginger, finely chopped
2 tbs fish sauce
2 spring onions, white parts finely sliced, green tops cut into lengths
6 small flour tortillas
4 tbs Kewpie mayonnaise
1 tsp chilli crunch oil
1 Lebanese cucumber, cut into matchsticks
1 cup coriander sprigs
2 carrots, peeled, cut into julienne
2 tbs rice wine vinegar

Method

To pickle the carrots, place them into a non-reactive bowl and toss through 1 tsp sea salt. Add the vinegar and set aside to pickle.

Place the beef mince into a large mixing bowl with the ginger, fish sauce, white parts of the spring onion and a pinch of salt and pepper. Mix well to combine. Divide the mince into 6 portions and spread each portion onto one side of the tortillas.

Heat a large non-stick frying pan or BBQ plate over medium heat. Cook the tortillas meat-side down for 3 minutes, or until caramelised. Turn over and cook for a further minute on the second side.

Mix the mayonnaise and chilli oil in a small bowl, then spoon a little over each tortilla. Arrange onto a serving platter and top with drained pickled carrot, cucumber, green spring onion and coriander before serving.

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Chilli Mussel Pasta

Chilli Mussel Pasta

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 pack San Remo Thin Spaghetti
1 shallot, diced
2 garlic cloves, sliced
2 bird’s eye chillies, sliced
1 tbs tomato paste
1 cup white wine
1 pack mussels
2 tbs butter
½ bunch parsley, chopped
1 lemon, juiced
2 tbs butter-toasted breadcrumbs

Method

Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.

In a large frying pan, heat a drizzle of oil over medium heat and cook the shallot until softened. Stir in the garlic, chillies, and tomato paste, cooking until fragrant. Pour in the white wine and add the mussels, then cover with a lid and shake the pan occasionally until the mussels open.

Using tongs, transfer the cooked pasta directly into the frying pan, tossing to coat it in the sauce. Stir through the mussels. Remove from the heat, add the butter, and toss to combine, creating a rich sauce. Stir through the parsley and season to taste.

Finish with a squeeze of lemon and serve, garnished with toasted breadcrumbs and extra parsley.

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Harissa Lamb Chops with Garlic Yoghurt & Lime

Harissa Lamb Chops with Garlic Yoghurt & Lime

Recipe by Courtney Roulston

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

8 Coles lamb loin chops
Sea salt and black pepper, to taste
1 tsp ground cumin
1 tbsp harissa paste
1 tbsp extra virgin olive oil
1 tbsp honey
1 cup thick Greek yoghurt
1 clove garlic
1 large lime
6 whole pickled chillies from a jar

Method

Heat a large, heavy-based frying pan over medium-high heat. Rub the lamb chops with cumin, harissa paste, olive oil, and a pinch of salt and pepper.

Cook the chops for 2–3 minutes per side until fragrant and the fat begins to render. Remove from heat, drizzle with honey, and set aside to rest for a couple of minutes.

Place the yoghurt in a mixing bowl and grate in the garlic using a microplane. Squeeze in the juice from a quarter of the lime and stir through a pinch of salt.

Spread the yoghurt onto a large serving plate. Arrange the chops over the yoghurt and spoon over any pan juices. Scatter with pickled chillies and serve with lime wedges.

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Confit Garlic & Preserved Lemon Pan Scones

Confit Garlic & Preserved Lemon Pan Scones

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

2 cups plain flour
2 tsp baking powder
4 tbs butter
4 tbs grated Parmesan
2 tbs confit garlic, minced
2 tsp preserved lemon, peeled and diced
1 cup Jalna Greek Yoghurt
¼ cup milk
Coles sea salt

To serve
Butter
Sliced cheddar
Coles Bread & Butter pickles

Method

In a bowl, combine the flour, baking powder, a pinch of salt, and butter. Rub the butter into the dry ingredients until a crumbly texture forms. Add the Parmesan, garlic, preserved lemon, yoghurt, and milk, mixing until a soft dough forms.

Lightly flour a bench and turn out the dough. Gently fold a few times to form a rectangle, then roll out to 3–4 cm thick. Using a floured knife, cut into squares.

Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the scones and cook for 6–7 minutes on each side, until golden and cooked through. Remove and allow to cool slightly.

Serve with butter, sliced cheddar, and Coles Bread & Butter pickles.

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Crispy Beef Schnitzel with Rocket & Parmesan

Crispy Beef Schnitzel with Rocket & Parmesan

Recipe by Courtney Roulston

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

2 Coles beef scotch fillet thin-cut steaks
Sea salt and black pepper
½ cup plain flour
2 eggs, beaten
2 cups panko breadcrumbs
1 tbs fresh thyme, chopped
40 g Parmesan cheese, grated
1 lemon, zested
½ cup extra virgin olive oil, plus 1 tbs extra
1 tbs Coles Finest aged balsamic vinegar
90 g baby rocket leaves

Method

Place the flour, eggs, and breadcrumbs into three separate shallow bowls. Stir the thyme, half the Parmesan, and lemon zest through the breadcrumbs. Season the steaks, coat in flour, and shake off any excess. Dip into the eggs, then coat in breadcrumbs.

Heat ½ cup oil in a large frying pan over medium heat. Cook the schnitzels for 2 minutes on each side or until golden and crisp. Remove and drain on paper towel.

Squeeze the juice from ¼ lemon into a large bowl with a pinch of salt and 1 tbs oil. Toss the rocket leaves through the dressing.

To serve, place the schnitzels onto plates, top with rocket, drizzle with balsamic, and grate over the remaining Parmesan. Serve with extra lemon wedges.

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Hot Honey Glazed Salmon

Hot Honey Glazed Salmon

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

Salmon
4 Huon Premium Tasmanian Salmon Steaks Skin On

Hot honey glaze
3 tbs hot honey
1 garlic clove, grated
1 tsp ginger, grated
1 tsp soy sauce
½ tsp chilli flakes
1 tsp cumin powder
1 tsp white wine vinegar

Slaw
½ bulb fennel, thinly sliced
1 apple, thinly sliced
1 small red onion, thinly sliced
¼ cup pickles, sliced
¼ cup capers
½ bunch parsley, chopped
½ bunch dill, chopped
2 tbs sherry vinegar
¼ cup Squeaky Gate extra olive oil
Coles sea salt
Black pepper

Method

Combine the glaze ingredients in a bowl and mix well.

Place the salmon fillets on a baking paper-lined tray. Brush with the glaze and bake at 180°C for 5 minutes. Remove from the oven, glaze again, and return for another 5 minutes. Glaze once more before serving.

Toss the slaw ingredients together in a bowl until evenly combined.

To serve, plate the slaw, place the salmon on top, and drizzle with extra glaze.

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Whole Roasted Butter Chicken with Bombay Potatoes

Whole Roasted Butter Chicken with Bombay Potatoes

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

Chicken
1 Coles free-range chicken, butterflied
1 cup natural yoghurt
3 tbs Patak’s Butter Chicken Paste
1 tbs melted butter
Salt

Chicken Garnish
2 spring onions, sliced thinly
½ bunch coriander, roughly chopped
1 green chilli, sliced
2 stalks curry leaves, fried
¼ cup shredded coconut, toasted

Bombay Potato Salad
800 g potatoes, diced into 2 cm cubes
1 tsp mustard seeds
1 tsp cumin seeds
2 tbs Patak’s Butter Chicken Paste
4 spring onions, sliced thinly
1 red chilli, sliced thinly
½ bunch coriander, leaves picked
Coles sea salt
Extra virgin olive oil

Method

In a bowl, whisk together the yoghurt, butter chicken paste, melted butter, and a pinch of salt until combined.

Add the chicken to the bowl and rub the marinade all over.

Place the chicken on a flat oven tray, skin side up. Season with a pinch of salt and roast in a 180°C oven until the marinade is golden and the meat is just cooked through. Remove from the oven and rest for 10 minutes.

In a frypan over medium heat, fry the potatoes in oil until they start to soften and break up slightly. Add the mustard and cumin seeds, toasting for 1 minute. Add the curry leaves and fry for 30 seconds. Stir in the butter chicken paste and cook until fragrant and coating the potatoes. Once the potatoes are cooked, add the spring onions, red chilli, coriander stems, and a pinch of salt. Serve in a sharing dish and top with the leftover coriander leaves.

Once the chicken has rested, carve and garnish with coriander, fried curry leaves, and green chilli. Serve with the potato salad on the side.

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Mediterranean Lamb Rolls

Mediterranean Lamb Rolls

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

2 capsicums, halved and deseeded
2 tbs extra virgin olive oil
1 cucumber, sliced
1 tsp white wine vinegar
2 sprigs fresh dill, finely chopped
8 olives, pitted and halved
1 lemon, juiced
200g feta cheese, crumbled
500g lamb backstrap
4 bread rolls
4 tbs tzatziki
Coles salt and pepper, to taste

Method

Preheat a grill and a Meyer Cookware pan to medium-high heat.

Cut the capsicums into halves, remove the seeds, and brush with 1 tbs extra virgin olive oil. Place the capsicums skin-side down on the grill and cook until charred and softened.

Combine the cucumber slices with a drizzle of extra virgin olive oil, white wine vinegar, salt, and pepper.

In a bowl, mix the olives, lemon juice, and dill. Set aside.

Season the lamb with salt, pepper, and 1 tbs extra virgin olive oil. Cook the lamb in the pan until browned on all sides and cooked to the desired level. Rest for 5 minutes and slice.

Toast the bread rolls. Spread tzatziki on each roll base. Add grilled capsicum, cucumber, lamb slices, feta, and the olive mixture.

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Prawn, Cucumber and Coriander Cold Noodles

Prawn, Cucumber and Coriander Cold Noodles

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

12 XL cooked Coles prawns, peeled and cut in half
1 pack vermicelli noodles, cooked following the package instructions, then chilled

Dressing

3 tbsp Ayam fish sauce
Juice of 2 limes
1 tbsp brown sugar
3 tbsp Squeaky Gate extra virgin olive oil
1 bird's eye chili, seeds removed
1 garlic clove
1 bunch coriander, stems used, leaves picked and saved for the salad

Salad

1 large cucumber, seeds removed and sliced thinly
1 large carrot, julienned

Method

In a small mixing bowl, whisk together the dressing ingredients with 2 tablespoons of cold water.

In a large bowl, combine the prawns, noodles, salad ingredients, and coriander leaves. Mix well. Add the dressing and toss until the salad is evenly coated.

Serve in bowls, garnished with extra peanuts and coriander.

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