About this recipe: In this quickly prepared supper dish, cubes of savoury feta cheese are briefly marinated in fresh ginger juice and soy sauce, then added to a crisp and colourful sauté of sugarsnap peas, mushrooms, spring onions and big tiger prawns. The sauté is served with rice cooked in vegetable stock to give it lots of flavour.
Feta cheese was traditionally made just from sheep's milk, but today goat's or cow's milk is often included. Feta has a lower fat content than many other cheeses, such as Cheddar, Edam and Parmesan. * Like all seafish, prawns contain iodine. This essential mineral is required for proper functioning of the thyroid gland. * Although sesame seeds are not used in any great amount in this recipe, they do provide some calcium, adding to that contributed by the feta cheese.
Instead of prawns, try 150 g (5½ oz) queen scallops or skinless salmon fillet, cut into 2 cm (¾ in) cubes. Use chopped fresh dill instead of coriander. * For sautéed vegetables with Manchego cheese, drain 1 can of artichoke hearts in water, about 400 g; cut each artichoke into quarters and pat dry on kitchen paper. Heat 1 tbsp extra virgin olive oil in a large non-stick frying pan and sauté the artichokes until lightly browned. Remove and set aside. Add a further ½ tbsp extra virgin olive oil to the pan and sauté 170 g (6 oz) sliced baby leeks over a moderate heat for 1 minute. Add 1 large, seeded and sliced red pepper and 170 g (6 oz) thawed frozen broad beans. Cook for a further 3–4 minutes or until just tender. Return the artichoke quarters to the pan, together with 150 g (5½ oz) Manchego cheese, cut into 1 cm (½ in) cubes, 55 g (2 oz) pumpkin seeds, and salt and pepper to taste. Cook for a further 1–2 minutes, stirring gently, until all the vegetables are tender and the cheese is starting to melt. Serve hot, with the rice in the main recipe or with 8 large flour tortillas, warmed according to the packet instructions.
B12, copper * A, C, E, niacin, calcium, selenium, zinc * B1, B2, B6, folate, iron, potassium