Ingredients

Method

• 500 g prawns, steamed
• Juice of 3 limes
• 1 x 10 cm piece fresh ginger, grated
• 4 ripe nectarines, quartered
• Mint leaves, to scatter
• 100 g pistachio nuts, shelled

Method

Ingredients

Toss the prawns with the lime juice, ginger and quartered nectarines.

Squeeze the juice from the ripe nectarines over the salad.

Garnish with mint leaves and pistachio nuts.

Per serving: 1421.8kJ, 28.01g protein, 11.9g fat, 30.8g carbs