Sweet Pepper Prawn Supper

  • Prep: 10 minutes
  • Cook: 10 minutes
  • Serves: 2
Calories 238
Carbs 18g
Fat 9g
Protein 24g
Free From


  • 1 tbsp. olive oil
  • 1 red pepper, deseeded
    and chopped
  • 1 yellow pepper, deseeded
    and chopped
  • 6 spring onions, finely
  • 1 heaped tsp. honey
  • 1 tbsp. tamari or soy or
    tamari sauce
  • Zest and juice of half a lime
  • 1⁄2 – 1 tsp. chilli flakes
  • Dice size chunk of fresh
    ginger, grated
  • 1 tsp. garlic powder
  • 180g king prawns, raw
    or cooked
  • 1 medium courgette,
  • 2 handfuls spinach
  • 80g rocket leaves
  • Salt and pepper to taste


  1. Warm the olive oil in a non stick pan over a medium heat.
  2. Add the peppers and onions and stir fry for 4–5 minutes until they begin to brown.
  3. In a small bowl combine the honey, soy/tamari, lime juice and zest, chilli, ginger and garlic. Mix into a dressing and pour over the peppers. Stir fry for a minute to coat evenly. Add the courgette and spinach and stir fry for another minute before finally adding the prawns.
  4. Cook for 2–3 minutes until the prawns are warmed through (or cooked if using raw) and the spinach has wilted.
  5. Place on a bed of rocket leaves. Top with a little salt and pepper and serve.