Radish and prawn sautéed

Low in calories, the radish is a very good source of vitamin C, and contains several other vitamins and minerals (potassium, folic acid, dietary fibres, vitamin B6, copper, manganese, magnesium, and calcium).

The quantities in the recipe here are for 2 people. This radish and prawn sautéed is ready in 20 minutes or so.

Ingredients

• 1 tablespoon of olive oil
• 3 cups of diced radishes (I used two types of radishes: the spring white icicle and the popular red globe)
• 1 small shallot, peeled and finely chopped
• 1 garlic clove, peeled and minced
• Salt and pepper
• Precooked prawns (I used about 20 large prawns), shelled. If from frozen: quickly defrost under running cold water, shell and press with a clean tea towel to remove as much water as possible

Preparation

Prepare the radish: chop off the greens and root. Peel only the stained/damaged bits if any. And dice them.

In a skillet over medium-high heat, add the olive oil, radish, shallot and garlic, season with salt and pepper, and sauté for 8 minutes stirring often.

Stir in the prawn, and cook 2 minutes more.

And serve at once!

(On the picture, I served this radish and prawn sautéed with a mix of quinoa, bulgur and red lentils.)