Spicy prawns on a bed of tasty tzatziki


FOR a healthy and delicious dinner, try
this week’s recipe consisting of a vegetable and salad stack with Cajun spiced
prawns served on tzatziki with ciabatta.

SURF AND SALAD: This recipe looks great and
is easy to make. A vegetable and salad stack with Cajun spiced prawns served on
tzatziki with ciabatta will definitely hit the spot Picture: SUPPLIED


½ brinjal

½ red pepper

½ yellow pepper

½ onion

4 black or brown mushrooms

1 avocado

1 tomato

1 carrot

10 calamata olives

4 lettuce leaves

2 garlic cloves

Ina Paarman Cajun spice

1 lemon

2 tsp parsley

1g rocket

2 Israeli gherkins or cucumbers

4 Rosa

20g feta

10g parmesan

4 skewers

250g prawns

250g thick Greek yoghurt

Method :

Cut the brinjal lengthways in thin slices,
salt and allow to stand for 15 minutes. Rinse and fry in a bit of oil until

Roast peppers in oven until soft and allow
to cool, then peel the skin off and slice.

Cut onion into thin rounds. Marinade prawns
in a little olive oil, Cajun spice, chopped garlic, lemon juice and parsley,
then fry in a bit of butter. Slice cucumbers at an angle and cut Rosa tomatoes in half. Remove stones from olives. Cut
mushrooms in half and fry. Remove pip from avocado, remove from skin and cut
into slices.

For the tzatziki, combine Greek yoghurt, chopped
garlic, mint, grated cucumber, salt and pepper and lemon juice.

Slice carrot length ways and fry in a bit
of oil. Stack your salad to your liking using skewers to keep it upright. Sprinkle
with feta and parmesan and top with rocket. Cut ciabatta into slices. Beautiful
stone ground ciabatta can be bought at Zest Cafe.

Plate according to picture. Serves two.

Win a Sunday lunch for two
at My Pond Hotel by answering this question:
is the main ingredient used to make tzatziki? Write your answer, your name and phone number on a piece of paper and
drop it off at the TotT offices by Tuesday November 27. Last week’s winner is Lynette

Krull is the executive chef for Lily
Restaurant at My Pond

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