Prawn & Cashew Rice served with Squash & Chickpea Salad

Hi everyone… please enjoy these meat free recipes!


This is a very simple and quick dish to make for lunch.



8 tablespoons of veg oil
4 teaspoon cumin seeds
2 onion thinly sliced
800g cooked and peeled prawns / scrimp
8 tomatoes, diced
Large Handful of chopped coriander
2 cup cashew nuts
2 teaspoon dried red chilli flakes
2 teaspoon salt
2 cup basmati rice, rinsed with cold water
4 cup water


1. Heat the oil in a pan and add the cumin seeds
2. When sizzling, add the onion and fry until translucent
3. Add the prawns, tomatoes, coriander, cashews, chilli and salt – stir fry for 30 seconds
4. Add the rice and stir fry for a further 30 seconds
5. Add the water and bring to the boil. Turn the heat down very low, cover and steam for 15 minutes.


Chickpeas go very well with sweet, roasted squash adding a little bite to contrast the silky flesh. Serves three to four as a starter or two as a main course.

 1 butternut squash or other squash
6 garlic cloves unpeeled but bashed to break the skin
1-2 red chillies with the seeds removed – finely chopped
4 sprigs of fresh thyme
4 bay leaves
Sea salt and black pepper to taste
5 tablespoons of olive or rapeseed oil
I can of chickpeas, drained and rinsed
Juice of 1 lemon
1 large bunch of parsley – leaves chopped – stalks removed
1 large bunch of coriander – leaves chopped – stalks removed
1 small bunch of mint – leaves chopped – stalks removed


1. Heat oven to 200c/400f/gas mark 6
2. Chop the squash into small chunks after scooping out the seeds
3. Put the squash into a roasting tin with the chilli, thyme, garlic, bay leaves, salt & pepper.
4. Trickle over the olive oil and mix with your hands so that it’s all coated
5. Roast for 35-45 mins – until the squash is soft and beginning to char around the edges
6. Add the chickpeas, toss and cook for 5 mins to warm through
7. Add the lemon juice and herbs and serve

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