Warm Spiced Prawns & Potato Salad

12 oz. (340g) white potato, chopped 1. into cubes 2 tsp. coconut oil 1 red onion, diced

2 cloves garlic, chopped 1 zucchini, chopped 1⁄2 red bell pepper, sliced

2 eggs

12 oz. (340g) raw prawns salt & pepper

3 tsp. smoked paprika 1 tsp. ground turmeric 1 cup (30g) baby spinach juice of 1 lemon

Place the cubed potato into a pot, cover with water and bring to a boil, then simmer for 10-12 minutes or until the potato has cooked. Drain and set aside. Heat 1 teaspoon of the coconut oil in a skillet over a medium-high heat. Add the onion, garlic, zucchini and red pepper and stir fry for 2 minutes.

Meanwhile, poach the eggs using your favorite cooking method. As soon as the potato is cooked add it to the skillet along with the prawns. Bring the heat up to high and fry, stirring occasionally.

Once the prawns have turned pink, reduce the heat to medium and season with salt, pepper, smoked paprika and turmeric. Add a tablespoon of water, if necessary to prevent the spices from burning. Now stir through the baby spinach and take the skillet off the heat.

To serve, divide the warm salad between two plates, drizzle over the lemon juice and top each salad with a poached egg.

GF DF LC HP

Prep 10 min

Cook 25 min

Kcal 393

Fats(g) 8

Carbs(g) 40

Protein(g) 43

Fibre(g) 2