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Warm cabbage and blue cheese salad

5 minutes

Watermelon recipes

Camembert with chilli grapefruit and olive preserve

2 hours

Heart salad with white chocolate

Butternut crisps with fresh rosemary

5 minutes

Citrus recipes

Fine french beans with Moroccan spiced dates and mandarin

10 minutes

Carrot recipes

Low-fat carrot roll with sweet cardamom and yoghurt

15 - 20 minutes

Broccoli recipes

Tenderstem broccoli sandwich cake

45 minutes

Rocket, avo, lime and palm sugar

Prawn, horseradish and coconut

6 minutes

Prawn, horseradish and coconut

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 6 minutes

Ingredients

1 leek, finely chopped
2 t extra virgin olive oil
200 g frozen prawns, defrosted and shelled
4 T creamed horseradish
1 x 400 g can coconut cream or milk
1 t fish sauce

Method

Cook the leek in olive oil until soft. Add the prawns and stir-fry for 1 minute.
Add the remaining ingredients and simmer for 5 minutes. Blend until smooth.
Strain through a fine sieve, pressing down well to release the flavours.

TASTE’s take:
Horseradish is a close family member of broccoli, mustard and radish, and contains important antioxidant nutrients.

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Warm cabbage and blue cheese salad

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Camembert with chilli grapefruit and olive preserve

Heart salad with white chocolate

Salad Nicoise with fresh tuna

Butternut crisps with fresh rosemary

Fine french beans with Moroccan spiced dates and mandarin

Low-fat carrot roll with sweet cardamom and yoghurt

Tenderstem broccoli sandwich cake

Rocket, avo, lime and palm sugar

Prawn, horseradish and coconut

Prawn, horseradish and coconut

Ingredients

Method