Dawn Kiddie Great grub in a minute www.sunlive.co.nz

After a great Christmas and new year break, I thought I would start the year off with a nice summer dish that I made last week with the freshest of this season's vegetables and herbs.

We have our next ‘Fitness Camp' starting at the end of the month so it is important that we resume the healthy eating plans as quickly as possible in preparation for the next 10 weeks.
If anybody has any particular food groups or recipes that they want me to share or print then please just email your thoughts.

Prawn and mango salad with basil and chilli dressing

250g prawns uncooked seasoned with salt and pepper

1 mango diced

1 bunch blanched asparagus

Big bunch Cos lettuce leaves and rocket mixed

½ finely sliced onion

Sear the prawns in a grill pan or on barbecue until they just turn pink and turn

Tear lettuce and rocket and place on platter. Sprinkle over red onion, cut asparagus and mango.

Finish with dressing and serve.

Basil and chilli dressing

1 small clove garlic

½ red chilli deseeded

1 handful basil leaves

½ cup toasted almonds

Grind in a pestle and mortar and add

½-3/4 cup olive oil

Juice 1 lime

Grated palm sugar if required

S & P