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Dhal recipes

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Salmon tartare and marinated prawns with coppa

Salmon tartare and marinated prawns with coppa

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

300 g Norwegian salmon
4 T soy sauce
70 g ready-to-use, freshly crushed chilli, garlic and ginger
coriander, chopped
1 T sesame oil
300 g ready-to-eat cooked prawns
2 T Willowbrook extra virgin olive oil
70 g sliced coppa

Method

Toss the sliced salmon, soy, chilli, garlick, ginger, coriander and sesame oil together, then chill.

Toss the prawns, lemon juice and olive oil together, then chill.

To serve, spoon the salmon into cups and the prawns into tumblers. Top the prawns with a few slices of coppa.

Per serving: 4 011.5kJ, 54.2g protein, 67,5g fat, 16.7g carbs

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Mini curry bowls

Crunchy salad with sweet mint and chilli dressing

Bami goreng

Organic avocado and marinated dorado

Mexican spiced beef strips with tortillas and salsa

Marinated roasted prawns

Thai cucumber pickle, chicken and rice noodle salad

Chinese roasted pork neck with a peachy salsa

Gruyere melted on rye topped with pickled artichokes

Norwegian salmon, watermelon and watercress salad

Curried fish with dhal

Salmon tartare and marinated prawns with coppa

Salmon tartare and marinated prawns with coppa

Ingredients

Method