Red Cabbage, Black Eye Pea and Prawn Salad

Looking for something which goes easy on your waistline and yet taste delicious? Try this salad, one of my all time favourite. This is an excellent salad as a meal by itself or with your sunday afternoon lunch. The tanginess of the sauce is excellently balanced by the sweetness of the pea and prawns, while the slight bitterness of the cabbage just makes you go for another mouthful.

Ingredients

• 1 cup cooked Black Eye Pea (I usually boil them in advance and keep them ready in the freezer in seperate packages)
• 6 medium size prawns 
• 1/4 cup of dried apples and cranberries (soak in 1/2 lemon juice and a teaspoon of balsamic)
• 1/4 of a pickled lemon (or lime) chopped fine and mixed to the dried fruit mentioned above
• 2 cloves garlic chopped fine
• 1/2 red onion diced fine
• 10 to 12 leaves of red cabbage cut into rough squares
• A handful of sage
• 2 table spoon of olive oil (or coconut oil)
• 1 teaspoon of pepper
• 1/2 lemon juice
• Salt to taste

Directions

• Heat olive oil in pan and add the prawns with a bit of salt and pepper to cook.
• Add the garlic and onion and sweat it slightly.
• Then add the black eye pea and stir for two minutes on heat.
• Take the beans and prawn off the heat and place it in the salad mixing bowl.
• Add the fruit mixture and combine lightly.
• Add the red cabbage, drizzle some olive oil, squeeze half a lemon , sprinkle salt to taste 
• Mix till everything is incorporated and serve right away

Fifteen minutes and done. Who said cooking is cumbersome?

Happy Cooking!