Veggie-loaded flatbread
Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies
Kung pao cauliflower & prawn stir-fry
Serves 1
Easy
Prep:
Cook:
Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg
Skip to ingredients
- ¼ cauliflowerbroken into florets
- 1 tbsp vegetable oil
- 1 garlic clovefinely sliced
- ½ red chillifinely sliced
- thumb-sized piece of gingerfinely grated
- 60g raw king prawns
- 1 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 3 spring onionsshredded
- 15g peanutsroughly chopped
- cooked brown riceto serve
Nutrition: Per serving
- kcal346
- fat20g
- saturates2g
- carbs23g
- sugars16g
- fibre4g
- protein17g
- salt2g
Method
step 1
Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
step 2
When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.
