Prawn & Tuna Fried Rice
Updated: Sep 26, 2020

Ingredients
2 tbsp cashew nuts
1 carrot
1 courgette
1 handful baby spinach leaves
1 red pepper, deseeded and thinly sliced
40 g coconut flakes
1 handful coriander leaves
NUT DRESSING
2 tbsp almond butter
2 tsp lemon juice
1 tsp yacon syrup, coconut syrup or maple syrup
1 tbsp tamari soy sauce or coconut aminos
1 tbsp coconut oil, melted
1/2 tsp ground cumin
pinch of chilli powder or flakes
ground black pepper
Method
Put the dressing ingredients in a small bowl and whisk well to combine, adding enough
water to create a thick sauce (not too much as the veg contain a lot of water). Lightly
toast the nuts in a dry saucepan over a medium heat for 1 min, stirring.
Leave to one side. Use a spiraliser to create carrot and courgette noodles. Put the noodles
in a large bowl and add the spinach leaves and red pepper. Pour over the nut dressing and
toss well. Scatter over the nuts, coconut flakes and coriander leaves, then serve.