Chilli Prawn Pasta & Roasted Cauliflower Salad

Chilli Prawn Pasta

Ingredients

  • 1 tbsp olive oil

  • 3 garlic cloves, crushed

  • ½ tsp dried chilli flakes

  • 150g baby plum tomatoes*

  • 150ml white wine

  • 200g spaghetti*

  • basil, a handful of leaves

  • 225g raw peeled prawns*

  • a generous knob butter*

Instructions

  1. Heat the oil in a large frying pan, add the garlic and chilli flakes, and cook gently for 2-3 minutes. Add the tomatoes and cook for 3-4 minutes or until they start to soften. Tip in the wine and simmer for 5 minutes.

    Meanwhile, cook the spaghetti in boiling salted water until just tender then drain, reserving a cup of water.

    Stir the basil and the prawns into the tomatoes, season well, and cook until the prawns turn pink. Stir in the butter and spaghetti with a splash of the cooking water to loosen the sauce, toss and serve.

    *In flyer May 28 - June 3, 2023
    Recipe and photo credit: Olive Magazine

Roasted Cauliflower Salad

Ingredients

  • 1 large head cauliflower,
    cut into bite-sized florets*

  • 1 red onion, sliced into 1/4 inch wedges

  • 1 ½ Tbs olive oil

  • 1 tsp ground cumin

  • 1/2 tsp ground cardamom

  • 1 tsp sea salt

  • 2 tsp lemon zest 

  • 2 Tbs lemon juice 

  • 1-2 tsp maple syrup

    For Garnish

  • 1/4 cup chopped fresh parsley

  • 1/2 cup roasted pistachios, chopped 

  • 1 Tbs  molasses 

Instructions

  1. Preheat the oven to 425 degrees F (218 C).

  2. On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.

  3. Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust,
    as needed, adding more maple syrup for sweetness or salt to taste.

  4. Garnish with fresh parsley,
    chopped pistachios, and a drizzle
    of pomegranate molasses.

  5. Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days. 

*In flyer May 28 - June 3, 2023
Recipe and photo credit: Minimalist Baker

Annah Kassen