Every now and then I feel like I need a little spice in my life. Said ‘spice’ can take many different forms, be it a new adventure, stepping out of my comfort zone or saying ‘yes’ where I would have otherwise said ‘no’. More often than not though, the spicing up of my life happens in the kitchen. This week’s came in the form of glorious Jerk Prawns & Grilled Sweet Potato Salad. With every forkful, I had to resist the temptation to throw my hands up and say #yaaassss!!!
Inspiration came by way of work. “What do jerk prawns have to do with Investment Management?” I hear you ask. Let me set the scene. Markets were falling, clients were demanding, the phones were ringing off the hook, I was getting emails left, right and centre. In short, it was busy. It got to about 3.30pm and I finally managed to sneak away for 15 minutes to grab a quick bite before I passed out. BLT, crisps, smoothie, chocolate bar. Quick. Easy. Not-so-healthy. I’m planning to inhale the food, reenergise and jet back to my desk. Bis. Bash. Bosh. But, after the first bite, I felt deflated. The food was so uninspiring. I barely got through half the sandwich it was so depressing. Needless to say, the pick-me-up I was looking for I didn’t find. So, I decided to introduce a little spice into my lunch life the next day (and save myself a fiver in the process!). Enter: Jerk Prawns & Grilled Sweet Potato Salad:
Can we just take a moment to appreciate this deliciousness?!
- 2 tsp Jerk Sauce
- 170g Cooked and Peeled Large King Prawns
- 1 Sweet Potato (peeled)
- 2 Handfuls of Rocket (Arugula)
- Mango and Lime Salad Dressing
- Marinade prawns in jerk sauce - use a freezer bag or cling film (one hours in the fridge). The prawns are better marinaded but this is optional depending on how much prep time you have.
- Wash, peel and thinly slice your sweet potato.
- Place each slice on a lightly greased cast iron grill (turning until soft) about 12 mins.
- Put the sweet potato aside, lightly grease the grill again.
- Grill jerk prawns (turning occasionally) should take about 10 mins.
- While your prawns grill - wash your rocket (drain well), slice your radish and pit your olives.
- When the prawns are cooked - set your rocket in your bowl as the base, followed by radish, olives, sweet potato and finally, prawns.
- I suggest mango and lime salad dressing but any dressing of your choosing should do.
If you get a chance to try this recipe and introduce some spice in your life, I’d love to hear/see how it turned out! I promise lunch will never be the same again! Find me on Instagram, Pinterest, Facebook and Twitter. Share your creation with the hashtag #chinnyskitchen.
Thanks for stopping by! x