Butter Lime Prawns with Lentil Enchiladas and Brocamole

There is a lot going on in this plate! And you may be surprised to know it can still be achieved in a comfortable 30 minutes. The satiety factor is huge and you would be hard pressed to fit more nutrients into the same plate under 400 calories.

A fun introduction to Brocamole… Broccoli bopping about in guacamole (thank you to my creative friend in coining the name).

The wrap was crafted with my own spice mix which are so fun to whip up yourself to be stored in a jar to use again. This way you can play with the spice, smokiness and herbs to find the goldilocks balance. See the below tab for a recipe to make your own Mexican spice mix or simply pick one up from your local grocery store.

Ingredients:

Starting with the enchilada mix (which you can batch cook and freeze to save time later)

• 1 tin of lentils
• 1 tin of tomatoes
• 1/4 cup tomato paste
• 2 tablespoons mexican spice mix
• 1tbsp soy sauce
• 2 wraps (we used turmeric mountain bread wraps)
• 1 cup hummus (see hummus recipe below)
• 2tbsp of nutritional yeast (optional)
• smoked paprika (optional)

Method:

1. In a large non-stick sauce pan, empty the tin of lentils, tomatoes, tomato paste, Mexican spice and soy sauce, let it heat and simmer on a high heat for two minutes, then reduce to medium high until it starts to thicken up. Get your oven preheating on grill at about 170 degrees celsius. Boil a kettle (for the brocomole to come).
2. Next you want to spread a 1tbsp amount of hummus onto each wrap, sprinkle with a bit of nutritional yeast if using before adding about 1/2 cup of your lentil mix into the wrap.

3. Roll up the wraps and place in a baking paper lined oven tray, fit them in snugly together and baste with another table spoon-ish amount of hummus, sprinkle a pinch of smoked paprika and Mexican spice overtop. Put in the oven for 10-15 minutes whilst you prepare the next elements of the meal.

Now for the Brocomole.

• half a head of broccoli
• 1/2 avocaodo
• 1 capsicum
• 1 tomato
• juice of one lime (plus a couple slices for the garnish)
• 1/2 a red onion
• a handful of fresh coriander leaves
• salt and pepper to taste.

1. Divide your broccoli into florets and place in a heat proof container like a pot. Pour your freshly boiled water over it from the kettle and allow to blanch.
2. Slice your capsicum and fry off in a pan on high heat for about 5 minutes, turning after a couple minutes, you want a nice char to bring out the flavour but still want to retain the crunch.
3. Slice avocado, tomato and red onion into small pieces and add to a bowl with coriander, juice of your lime, salt and pepper to taste. Remove broccoli from the water, drain and stir into the mix. Serve with a lim wedge garnish.

The prawns:

Ingredients:
– Juice of 1 lime
– 1 tsp butter
– 250g prawns

Method:

1. Allow butter to melt in the pan and emulsify with the juice of your lime.

2. Add prawns and stir till browned and cooked through after around 3-4 minutes on a medium high heat (they should retain a nice bounce as they gain colour).