Miso Crunch Prawn Salad Bowl with Chilli and Lime Croutons

Pick coriander leaves, discarding stems. Peel and mince ginger and garlic. Zest lime. Tear roll into bite sized pieces.

In a small bowl, add miso paste, soy/honey/rice vinegar, ginger and half the garlic. Mix well to combine. Taste, adjust seasoning with a squeeze of lime juice.

To a frying pan over a medium high heat add a drizzle of olive oil. Add the prawns and cook, turning frequently for 5-6 minutes until prawns are opaque and cooked through. Remove from heat and season with salt and a squeeze of lime juice.

Wipe out the frying pan (from the prawns) with paper towel. Return to a medium high heat. Add oil and remaining garlic. Cook for 30 seconds then add torn bread and chilli flakes (to taste). Toast in the pan for 1-2 minutes until crunchy and golden. Season with salt and lime zest and then remove from heat to cool.

In a large bowl, toss together kale and beetroot mix, edamame, coriander and most of the miso dressing. Toss together to coat the veg in dressing.

Divide the salad and prawns between serving bowls. Drizzle over and remaining dressing and top with crunchy garlic chilli lime croutons. Enjoy!

Pick coriander leaves, discarding stems. Peel and mince ginger and garlic. Zest lime. Tear roll into bite sized pieces.

In a small bowl, add miso paste, soy/honey/rice vinegar, ginger and half the garlic. Mix well to combine. Taste, adjust seasoning with a squeeze of lime juice.

To a frying pan over a medium high heat add a drizzle of olive oil. Add the prawns and cook, turning frequently for 5-6 minutes until prawns are opaque and cooked through. Remove from heat and season with salt and a squeeze of lime juice.

Wipe out the frying pan (from the prawns) with paper towel. Return to a medium high heat. Add oil and remaining garlic. Cook for 30 seconds then add torn bread and chilli flakes (to taste). Toast in the pan for 1-2 minutes until crunchy and golden. Season with salt and lime zest and then remove from heat to cool.

In a large bowl, toss together kale and beetroot mix, edamame, coriander and most of the miso dressing. Toss together to coat the veg in dressing.

Divide the salad and prawns between serving bowls. Drizzle over and remaining dressing and top with crunchy garlic chilli lime croutons. Enjoy!

Pick coriander leaves, discarding stems. Peel and mince ginger and garlic. Zest lime. Tear roll into bite sized pieces.

In a small bowl, add miso paste, soy/honey/rice vinegar, ginger and half the garlic. Mix well to combine. Taste, adjust seasoning with a squeeze of lime juice.

To a frying pan over a medium high heat add a drizzle of olive oil. Add the prawns and cook, turning frequently for 5-6 minutes until prawns are opaque and cooked through. Remove from heat and season with salt and a squeeze of lime juice.

Wipe out the frying pan (from the prawns) with paper towel. Return to a medium high heat. Add oil and remaining garlic. Cook for 30 seconds then add torn bread and chilli flakes (to taste). Toast in the pan for 1-2 minutes until crunchy and golden. Season with salt and lime zest and then remove from heat to cool.

In a large bowl, toss together kale and beetroot mix, edamame, coriander and most of the miso dressing. Toss together to coat the veg in dressing.

Divide the salad and prawns between serving bowls. Drizzle over and remaining dressing and top with crunchy garlic chilli lime croutons. Enjoy!

Pick coriander leaves, discarding stems. Peel and mince ginger and garlic. Zest lime. Tear roll into bite sized pieces.

In a small bowl, add miso paste, soy/honey/rice vinegar, ginger and half the garlic. Mix well to combine. Taste, adjust seasoning with a squeeze of lime juice.

To a frying pan over a medium high heat add a drizzle of olive oil. Add the prawns and cook, turning frequently for 5-6 minutes until prawns are opaque and cooked through. Remove from heat and season with salt and a squeeze of lime juice.

Wipe out the frying pan (from the prawns) with paper towel. Return to a medium high heat. Add oil and remaining garlic. Cook for 30 seconds then add torn bread and chilli flakes (to taste). Toast in the pan for 1-2 minutes until crunchy and golden. Season with salt and lime zest and then remove from heat to cool.

In a large bowl, toss together kale and beetroot mix, edamame, coriander and most of the miso dressing. Toss together to coat the veg in dressing.

Divide the salad and prawns between serving bowls. Drizzle over and remaining dressing and top with crunchy garlic chilli lime croutons. Enjoy!

Pick coriander leaves, discarding stems. Peel and mince ginger and garlic. Zest lime. Tear roll into bite sized pieces.

In a small bowl, add miso paste, soy/honey/rice vinegar, ginger and half the garlic. Mix well to combine. Taste, adjust seasoning with a squeeze of lime juice.

To a frying pan over a medium high heat add a drizzle of olive oil. Add the prawns and cook, turning frequently for 5-6 minutes until prawns are opaque and cooked through. Remove from heat and season with salt and a squeeze of lime juice.

Wipe out the frying pan (from the prawns) with paper towel. Return to a medium high heat. Add oil and remaining garlic. Cook for 30 seconds then add torn bread and chilli flakes (to taste). Toast in the pan for 1-2 minutes until crunchy and golden. Season with salt and lime zest and then remove from heat to cool.

In a large bowl, toss together kale and beetroot mix, edamame, coriander and most of the miso dressing. Toss together to coat the veg in dressing.

Divide the salad and prawns between serving bowls. Drizzle over and remaining dressing and top with crunchy garlic chilli lime croutons. Enjoy!

Pick coriander leaves, discarding stems. Peel and mince ginger and garlic. Zest lime. Tear roll into bite sized pieces.

In a small bowl, add miso paste, soy/honey/rice vinegar, ginger and half the garlic. Mix well to combine. Taste, adjust seasoning with a squeeze of lime juice.

To a frying pan over a medium high heat add a drizzle of olive oil. Add the prawns and cook, turning frequently for 5-6 minutes until prawns are opaque and cooked through. Remove from heat and season with salt and a squeeze of lime juice.

Wipe out the frying pan (from the prawns) with paper towel. Return to a medium high heat. Add oil and remaining garlic. Cook for 30 seconds then add torn bread and chilli flakes (to taste). Toast in the pan for 1-2 minutes until crunchy and golden. Season with salt and lime zest and then remove from heat to cool.

In a large bowl, toss together kale and beetroot mix, edamame, coriander and most of the miso dressing. Toss together to coat the veg in dressing.

Divide the salad and prawns between serving bowls. Drizzle over and remaining dressing and top with crunchy garlic chilli lime croutons. Enjoy!