From diabetes.org.uk
A healthy and delicious salad with lots of protein
Each 470g serving contains (includes serving suggestion)
KCal 442 Carbs 37.82g Fibre 7.05g Protein 32.28g Fat 18.99g
Saturates 0.8g Sugars 16.92g Salt 1.08g
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Ingredients
200g tiger prawns, shell off 80g baby spinach 80g brown dried lentils
1 lemon 80g almond yogurt 1 tbsp horseradish paste 1 apple
200g beetroot 5tsp sunflower oil
Method
Step 1
Preheat the oven to 240C / fan 220C / gas mark 9. Trim, peel and cut the
beetroot into 2cm wedges. Dice the potato into 2cm cubes. Place both (keeping
them separate) on a lined baking tray, drizzle with 1/2 tbsp oil and season with
sea salt and black pepper. Roast for 20-25 mins until soft.
Step 2
Boil a kettle. Heat a medium saucepan filled with salted boiling water on high
heat. Add the lentils and boil for 20-25 mins, until cooked, then drain.
Step 3
Meanwhile, in a small bowl, mix the yogurt, horseradish, a squeeze of lemon
juice (to taste) and a pinch of sea salt.
Step 4
Heat a large frying pan with 1/2 tbsp oil on a high heat. Add the prawns and
cook for 2-3 mins, until pink and cooked through. Take them off the heat,
season with sea salt and give them a good squeeze of lemon juice.
Step 5
Core and roughly dice the apple into 1cm cubes. Keeping the prawns in the
frying pan, toss them with the apple, cooked lentils, half the yogurt, 2 tsp
olive oil and a squeeze of lemon juice.
Step 6
Just before serving, roughly chop the spinach and toss it through the prawn
salad. Serve onto plates, place the beetroot on top and spoon over the
remaining horseradish yogurt.
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