Winter Warming Recipes: Coconut Prawns & Stuffed Roasted Avocados

• 1 tbspn coconut oil
• 1 onion – finely diced
• 2 garlic cloves – crushed
• 5cm length fresh ginger- peeled and julienned
• 1 tbspn tomato paste
• 1 tspn medium curry powder
• 2 tomatoes – diced
• 1  x 400mls can coconut milk
• 150g baby spinach leaves
• 300g raw prawns
• ½ lime – zest and juiced
• 2 tbspn fresh coriander – chopped
• ¾ cup of quinoa

• In a large fry pan heat the oil and onions, garlic and ginger. Gently cook for about nutes until caramelised. Add the tomato paste and curry powder and cook for a further 2 minutes. Then add in the tomatoes and coconut milk and simmer for 10minutes until slightly reduced.
• In the meantime, place the quinoa in a fine strainer and rinse. Place the rinsed quinoa in pot and cover with about 1 cup of boiling water. Place the pot on the stove and simmer 12-15 minutes until cooked.
• Add the prawns to the curry and simmer for 3-4 minutes until pink and cooked through. Stir in the spinach until wilted and season with salt and pepper and the lime juice.
• Serve with the quinoa and sprinkle with coriander

2. Stuffed Roasted Avocados

Prep time: 10 minutes preparation and 15-20minutes cooking time
Serves: 6

Ingredients:

• 3 large avocados –medium ripeness
• 250g fetta – roughly chopped
• 10 black pitted olives - sliced
• 3 tbspn fresh parsley - chopped
• 3 tbspn of grated parmesan
• 1 lemon- juiced
• Salt & pepper

• Cut avocados lengthways and remove the seeds. Scoop out the avocado flesh and place in a medium-size mixing bowl.
• Place the avocado shells in a baking tray.
• In the medium bowl with the avocados place the fetta, olives, parsley and season with salt and pepper. Mix with a fork or large spoon until mixed.
• Place one large spoonful of the avocado and fetta mixed back into the avocado shells. Once all shells are evenly filled sprinkle each with a little parmesan cheese.
• Cover and bake in a moderate oven (180°) for 15 minutes, uncover the avocadoes and cook for a further 5minutes until golden brown.
• Drizzle the lemon juice over the top and serve with brown rice or your favourite green salad.