Summer is the perfect time for light, tasty but healthy recipes. I use this Asian-inspired prawn salad bowl as a handy meal post-workout as it’s packed with protein, healthy fats and carbs to replenish your energy stores, plus, it only takes about 20 minutes to make from start to finish!

This awesome crunchy salad bowl contains both raw carrots and cabbage which are great sources of fibre and many micronutrients. Eggs are often forgotten aside from breakfast or the occasional omelette but they contain choline which can help improve brain function and promote good heart healthy, finally prawns are a great source of omega-3 which again is great for brain function as well as maintaining healthy joints, giving this simple meal lots of health benefits.

 

Prawn and Asian-Inspired ‘Slaw Rice Bowl (Serves 2)

Ingredients: 

100g white rice, cooked and drained
200g cooked and peeled king prawns
2 sweetheart cabbage leaves, finely shredded
1 large carrot, peeled and grated
1tsp honey
1tbsp olive oil
1tsp lemon juice
1tbsp soy sauce
1 heaped tsp of good quality peanut butter
Small pinch chilli flakes
2 large, free-range eggs

Method:
  1. Mix together the honey, olive oil, soy sauce, peanut butter, lemon juice and chilli.
  2. Add in the grated carrot, prawns and shredded cabbage and mix through thoroughly before setting aside.
  3. Either poach or soft boil your eggs by adding them GENTLY (use a spoon to dunk them) into a pan of boiling water and cooking on a medium heat for 6 minutes. Remove then place in cold water to stop the yolk from overcooking.
  4. Assemble by thoroughly reheating the rice, then topping with the ‘slaw and prawn mix then adding the freshly poached egg on top. Delicious!

Note: When I peeled my boiled egg the white came off from around the yolk which is why it looks a bit strange and naked in the photo!