Total time: 40 minutes

Ingredients:

400g uncooked peeled prawns
150g mixed leaf salad (e.g. red beet leaves, rocket, mustard, lettuce)
50g radish sprouts
2 large sweet potatoes (+/- 400 g)
2 large apples
1 red onion
1/2 lemon
A few sprigs of parsley
A few sprigs of mint
1 tbsp of lemon olive oil or extra virgin olive oil
Salt and pepper
125g Alpro Simple Plain
1 tbsp of apple cider vinegar or lemon juice
1 tsp mild mustard
1 tsp extra virgin olive oil
1 tsp curry powder
Salt
Freshly ground pepper

Method

1. Make the deliciously aromatic curry dressing first so the flavours have time to mingle. Blend together the Alpro Simple Plain with the apple cider vinegar, mustard and olive oil. Season the mixture with salt, pepper and curry powder, to taste. You’re done.

2. Preheat the oven to 200 °C. Peel the sweet potatoes and cut them into chunky chunks. Arrange on a baking tray and sprinkle with the olive oil, salt and pepper and cook until just ‘al dente’ for 20 -25 minutes.

3. Season the peeled prawns with salt and pepper. Then you can grill them or cook them along with the sweet potatoes in the oven. Keep them warm until you’re ready to serve.

4. Dice the apple and sprinkle with lemon juice. In a large salad bowl, toss together the leaves, chopped herbs, sweet potato and apple. Serve with the curry dressing and grilled prawns. Yay! It’s summer all year round with this sweet and spicy take on a classic prawn salad.