Bring the Mediterranean to your dinner table with this elegant starter, perfect for a summer’s dinner party. For a Mediterranean lunch, why not wrap this starter in a corn or flour tortilla wrap!
You could of course use pre-boiled prawns for this starter, but prawns are easy and quick to cook at home!
Cholesterol 101: Cholesterol is at the forefront of everyone’s mind when it comes to being healthy and eating healthy. So what is it exactly? Cholesterol is a waxy, fat-like substance that naturally occurs in your body and is present in many foods. Cholesterol is essential to many vital body functions: it builds and maintains cell membranes; it is essential for the production of certain hormones; it converts sunshine to vitamin D; and it is important for the metabolism of fat soluble vitamins, including vitamins A, D, E, and K.
However high levels of cholesterol – particularly the cholesterol carried by the LDL lipoprotein, often call bad cholesterol – can be very dangerous to our health and cause all sorts of cardiovascular conditions and even stroke. Current research suggests that dietary cholesterol – the cholesterol that we consume in our diet and which is present in eggs and prawns for example – has little impact on the cholesterol levels in our blood, however saturated fat does! Olive oil, as a monounsaturated fat, on the other hand is believed to have a positive effect on our overall cholesterol levels by increasing the levels of cholesterol carried by the HDL lipoprotein – often called good cholesterol.
Can’t stand the heat? The Food for T.W.A.T.S recipes use red bird’s eye chili, a small but particularly spicy member of the capsicum family. Be very careful when you are handling and cooking fresh chili peppers. One of the pepper’s most pungent compounds, capsaicin, can cause a severe burning sensation if it touches your skin or lips, or comes in contact with your eyes. If you find you can’t take the heat, cool off with a glass of milk. A protein in milk called casein can help douse capsaicin’s fire. You can always replace the hot bird’s eye chili with a sweeter variety or leave it out altogether.
Avocado and chili salsa with grilled prawns
Ingredients
- 3 prawns
- 1 small spring onion
- 1 red bird’s eye chili
- A few coriander leaves
- ½ avocado
- A little lime juice
- Salt to taste
Instructions
- Boil some salted water for the prawns.
- In the meantime, finely chop the spring onion, chili, and coriander and cut the avocado in small cubes.
- Mix all of these ingredients, sprinkle with a little lime juice and salt to season.
- Cook the prawns in the boiling water; they are done as soon as they turn bright orange/pink.
- Place the avocado salsa in the center of a plate and place the prawns on top.