24 raw king prawns (12 Sins on Green) | juice of 2 lemons | 2 garlic cloves, crushed | salt and ground black pepper | 1 red chilli, deseeded and finely chopped (optional) | 1 tablespoon finely chopped fresh coriander
You can use large cooked prawns for this recipe but the large raw prawns have a better flavour and are worth looking out for. Many supermarket chains now sell them on their fresh fish counters.
Fry Light, for cooking | 2 garlic cloves, in their skins | 2 peaches, peeled, stoned and diced | 1 yellow pepper, deseeded and diced | 1 bunch spring onions, finely chopped | 1 hot chilli, deseeded and finely chopped | 227 g/8 oz ripe tomatoes, skinned, deseeded and chopped | 227 g/8 oz boiled black or red kidney beans, dried or canned (12 Sins on Original) | 1 small bunch fresh coriander, chopped | juice of 2 lemons or limes
A salsa makes a wonderful dip for vegetable crudites, grilled chicken or party kebabs. It also doubles up as a quick and easily made sauce for grilled meat and fish. This version is particularly colourful as diced peaches and cooked beans are added to the traditional Mexican ingredients.
1 tablespoon mustard seeds | 85 g/3 oz very low fat natural yogurt | 4 level tablespoons mango chutney (8 Sins) | 2-3 teaspoons curry powder | 1/4 teaspoon cayenne pepper | 4 spring onions, finely chopped | salt and freshly ground black pepper | 454 g/1 lb boned, skinned chicken (or turkey) breast (24 Sins on Green) | Fry Light for spraying
Chicken or, indeed, turkey can be ground up in a food processor make delicious burgers. You could vary the flavourings by using a different spice mixture, such as cumin, coriander and turmeric.
