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1 large avocado, halved, peeled, stone removed, thinly sliced
24 medium cooked prawns, peeled leaving tails intact, deveined
2 tbs extra-virgin olive oil
2 tbs white balsamic vinegar
Fresh mint sprigs, to serve
Lemon wedges, to serve
For a quick salad, mix rocket, rockmelon wedges and shaved ham. Crumble over feta and drizzle with olive oil and balsamic vinegar. To make easy canapés, cut crusty bread into small pieces and top with blue cheese, a slice of rockmelon and prosciutto.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
1 (14g) fresh loose long red chilli, finely chopped
400g Coles chicken mince
1 1/2 tablespoons Coles brand oyster sauce
1 1/2 tablespoons Maggi fish sauce
40g fresh bean sprouts
12 cos lettuce leaves (about 1/2 lettuce)
1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
1/2 lime, cut into 4 thin wedges
Step 1 – Bring a large saucepan of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 1-2 mins or until barely tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl. Stir the cornflour and 2 tablespoons water in a small bowl to blend.
Step 2 – Heat a wok or large heavy-based non-stick frying pan over medium-high heat. Add the oil, then add the carrot, ginger, garlic, and chilli and cook for about 1 min, or until fragrant. Add the mince and cook, breaking it up with a spoon or spatula, for 2 mins or until almost cooked. Stir in the oyster sauce, fish sauce, and cornflour mixture. Cook for about 1-2 mins to allow the flavours to blend and the sauce to simmer and thicken slightly. Fold in the bean sprouts.
Step 3 – Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with the avocado and coriander, and serve with the lime wedges.