flexitarian dinners
easiest ever midweek meals Make one of these speedy midweek suppers that, with just a tweak or two, can be made into equally delicious, vegan versions recipes ESTHER CLARK photographs FAITH MASON
Kung pao cauliflower & prawn stir-fry SERVES 1 PREP 5 mins COOK 20 mins EASY
¼ cauliflower, broken into florets 1 tbsp vegetable oil 1 garlic clove, finely sliced ½ red chilli, finely sliced thumb-sized piece of ginger, finely grated 60g raw king prawns 1 tbsp rice vinegar 2 tbsp hoisin sauce 3 spring onions, shredded 15g peanuts, roughly chopped cooked brown rice, to serve
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. 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. GOOD TO KNOW folate • vit c • 1 of 5-a-day PER SERVING 346 kcals • fat 20g • saturates 2g • carbs 23g • sugars 16g • fibre 4g • protein 17g • salt 2g
tip
HOW TO MAKE IT VEGAN Remove the prawns and double the amount of cauliflower. 24 BBC Good Food Middle East February 2020
