Salad of Jerusalem Artichokes, Peas & Prawns
250g Jerusalem artichokes, well scrubbed and cut into slices
100g petit pois
100g cooked prawns
50g pointed green cabbage, finely shredded
40g spring onions, finely sliced
Steam artichoke slices until tender. Add peas and steam another 2 minutes.
Make a dressing of
1 tablespoon hemp oil
juice 1/2 lemon
1 teaspoon sugar
1 teaspoon mustard
salt & pepper to taste
Pour over the other ingredients and combine well.
Nutrition Data
Calories (kcal) 478.0
Carbohydrate (g) 57.7
Protein (g) 28.3
Fat (g) 15.5
Fibre (g) 10.3
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