Carbohydrates: 8 g
Protein: 2 serves
120 g prawns or scallops (or a mixture of the two)
1 tbsp chives
35 g baby spinach leaves
40 g red pepper, chopped finely
5 g ginger freshly grated
1 dessertspoon safflower/sunflower oil
A squirt of lemon juice
¼ tsp stevia or approved sweetener
1: peel and de-vein prawns
2: cook prawns and/ or scallops in fry pan (or grill or barbecue) until browned lightly and cooked as desired.
3: meanwhile making ginger dressing.
4: place prawns and scallops in a bowl with chives, spinach, pepper and dressing. Toss gently to combine.
Press grated ginger between two spoons over large bowl. Discard solids. Place oil, oil juice and sweetener with ginger liquid and whisk to combine