Ingredients
- 400g broccoli florets
- 2 tbsp almond oil or olive oil
- 2 tbsp almond flakes
- 300g peeled King prawns
- 3 tbsp coconut flour
- freshly ground black pepper
- 4 tbsp olive oil
- 1 lemon or lime, cut into wedges
- handful or coriander, chopped
- Spoonfed Foods Pork Jam
Lets' start cooking
Bring a saucepan of water to a simmer over medium heat and cook the broccoli for 3-4 minutes. Drain and plunge into a bowl of iced water to prevent the florets from cooking any more in their own steam.
Transfer the broccoli to a mixing bowl and toss it in the almond/olive oil and almond flakes.
Put the prawns and coconut flour into a ziplock bag, season with black pepper and shake to coat thoroughly.
In a large, non-stick sauté pan, heat the olive oil over a low heat. Add the prawns and cook for about 2 minutes on each side, taking care that they don't burn.
Arrange the prawns and broccoli on a plate, squeeze over the lemon or lime juice and scatter with some coriander.
Serve with Spoonfed Foods Pork jam.
Serves 4.
Recipe by Daniel Green "The Paleo Diet"