I am trying to convince Dave that we should go to Mexico for our honeymoon. I'm pretty certain we won't be able to afford it, given that we would have only just arrived home after a few months travelling around Europe and will (hopefully) be settling into new jobs back home. But the more I travel the more I want to see. I have developed an insatiable thirst to experience all of the different countries and cultures of the world. It's also known as greed. Whatever it is, I'm certain that the way to any person's heart is food...perhaps if I make delicious Mexican inspired meals it will miraculously happen?! Ah well, a girl can dream!
Mexican can often be a bit heavy - weighed down by too much cheese and sour cream (yes there is such a thing). But I don't think it needs to be like this. Mexican can, in my view, be light, bright and fresh. Like this salad I made - a perfect week night salad that satisfies the Mexican cravings and spurs on the yearnings.
Recipe
200g raw prawns
1/3 cup wild rice
1 can kidney beans
1/2 red capsicum
1/2 red onion
1 avocado
1/2 punnet of cherry tomatoes
iceberg lettuce
jalapenos - to taste
bunch of coriander - half finely chopped and rest of leaves reserved
1/4 tsp cayenne pepper
1 garlic clove crushed
1 tsp cumin
juice and zest from 1/2 lime
1/2 red chilli finely chopped
1 tbsp sunflower oil
For the dressing:
1 tbsp sunflower oil
juice from 1 lime
1 tsp agave nectar
Combine the finely chopped coriander, cayenne pepper, garlic, cumin, lime juice, chilli and zest and sunflower oil in a bowl. Add the prawns cover with the marinade.
Cook the wild rice in boiling water for about 20 to 25 minutes then drain. Finely slice the capsicum, dice the red onion and chop the jalapenos. Dice the avocado and slice the tomatoes in half. Shred the iceberg lettuce. Put all of these ingredients into a large salad bowl.
In a pan cook the prawns until they just turn pink. Add the prawns, rice and kidney beans to the salad and combine. Pour over the dressing and sprinkle over the remaining coriander then gently combine.
Serves 2-3
Mexican can often be a bit heavy - weighed down by too much cheese and sour cream (yes there is such a thing). But I don't think it needs to be like this. Mexican can, in my view, be light, bright and fresh. Like this salad I made - a perfect week night salad that satisfies the Mexican cravings and spurs on the yearnings.
Recipe
200g raw prawns
1/3 cup wild rice
1 can kidney beans
1/2 red capsicum
1/2 red onion
1 avocado
1/2 punnet of cherry tomatoes
iceberg lettuce
jalapenos - to taste
bunch of coriander - half finely chopped and rest of leaves reserved
1/4 tsp cayenne pepper
1 garlic clove crushed
1 tsp cumin
juice and zest from 1/2 lime
1/2 red chilli finely chopped
1 tbsp sunflower oil
For the dressing:
1 tbsp sunflower oil
juice from 1 lime
1 tsp agave nectar
Combine the finely chopped coriander, cayenne pepper, garlic, cumin, lime juice, chilli and zest and sunflower oil in a bowl. Add the prawns cover with the marinade.
Cook the wild rice in boiling water for about 20 to 25 minutes then drain. Finely slice the capsicum, dice the red onion and chop the jalapenos. Dice the avocado and slice the tomatoes in half. Shred the iceberg lettuce. Put all of these ingredients into a large salad bowl.
In a pan cook the prawns until they just turn pink. Add the prawns, rice and kidney beans to the salad and combine. Pour over the dressing and sprinkle over the remaining coriander then gently combine.
Serves 2-3
I love Mexican food too- not the Westernised beans, mince and cheese Mexican, but the coriander, lime and chilli Mexican. I have a great place to take you next time you are in Auckland x
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