This protein-packed salad takes mere moments to throw together and packs a host of flavours as well as some unusual textural surprises.
- Finely chop the chilli, and remove the seeds. Add to a large bowl with the crushed garlic, chopped coriander, lime, soy sauce and sesame oil. Put 20% of the sauce on the side to use as dressing. With the remaining mixture add the prawns and let them marinate in the fridge for about1 hour.
- Put the prawns on skewers and lightly grill the prawns for a few seconds on each side. Once grilled drizzle some extra dressing on the prawns.
- Toss the fresh spinach, avocado and alfalfa sprouts in a large bowl with the last of the dressing and mix until coated; then add the prawns and raspberries.
Alternatively, this also tastes wonderful in a tortilla wrap. In which case grill the tortillas for 30 seconds on each side, pop the ingredients in and devour!
