Hot and spicy prawn skewers with busy courgette and peanut salad from Land & Sea: Secrets to Simple, Sustainable, Sensational Food (page 60) by Alexandra Dudley

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Notes about this recipe

  • Eat Your Books

    Can substitute rapeseed oil for coconut oil, and basil for coriander leaves. See recipe for variations.

  • Alicerose on June 24, 2023

    Loved these. We would omit chilli flakes next time as a touch too hot. I’d say for the salad to use 2 tbsp peanut butter not 3, less olive oil and we added lemon juice in addition to ACV to add more zestiness

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