If you read my blog regularly you will know that my fella normally only gets excited over Rustlers burgers and biscuits. Not so anymore. He has been on a low-calorie health kick and – shock horror! – might actually be getting his five (veg and fruit) a day. In his quest to eat delicious and filling low-calorie meals, he discovered that you can eat loads of veg and prawns without racking up many calories (in this case we reckon about 300 per portion).
This salad is a one-tray meal so it saves on washing up. We both agree that roasting sweet potato, broccoli, asparagus, prawns, garlic and chilli flakes in olive oil then squeezing over fresh lemon juice is really tasty and satisfyingly filling. In my fella’s words ‘it’s so nice I can literally eat it’. I’m quite annoyed that one of our most regularly eaten dishes was invented by him and not me…
There are lots of alternative ingredient options for this dish – cauliflower, carrots, parsnips and onions are also delicious roasted; soya beans could be heated separately and added at the end; you could top the salad with seeds, spring onions or herbs; and if you don’t eat prawns you could scatter on shaved parmesan or crumbled feta before serving.
To offset this superfood meal, I am collaborating with a cafe to bring you an Algerian omelette recipe – naughty, unique and definitely NOT low in calories. Watch this space!
My fella’s low-calorie roast sweet potato, broccoli and prawn salad (serves 2)
2 medium sweet potatoes, peeled and cut in to small chunks
Head of broccoli, roughly cut in to florets
6 asparagus tips, chopped in to 1 inch pieces
180g cooked prawns (any kind), drained
Optional – handful pine nuts, toasted (you can do this yourself by heating in a hot, dry non-stick pan for 1-2 mins, shaking regularly until lightly browned)
2 garlic cloves, crushed
Small sprinkle chilli flakes
Juice of 1 lemon
Large glug olive oil
Preheat the oven to gas mark 5/190 degrees. Put the sweet potato chunks in a non-stick roasting/baking tray, coat in a large glug of olive oil and mix. Put in the oven for approx 30 mins, turning every 5-10 minutes to avoid burning. Once tender, add the broccoli, asparagus, prawns, garlic and chilli flakes and roast for a further 10-15 mins, turning regularly. Add a little olive oil if necessary. Once everything is cooked through and slightly browned, take out of the oven and add the lemon juice. Mix.
Serve in bowls topped with the pine nuts.