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CATEGORY CUISINE TAG YIELD
The, Alex, Factor 6 servings

INGREDIENTS

20 Tiger prawns; peeled
2 tb Olive oil
1 sm Fennel bulb trimmed and finely sliced
1 Red onion peeled and finely sliced
1 md Carrot; peeled and finely
; sliced
1 md Courgette; finely sliced
2 lg Lemons; juice of
200 ml Olive oil; (1/3 pint)
2 ts Sugar
1 sm Bunc coriander picked and finely
; sliced
Salt and pepper
3 Red peppers
3 Yellow peppers
100 ml Olive oil; (3 1/2fl oz)
3 Cloves garlic
2 Sprigs thyme and rosemary
Salt and sugar

INSTRUCTIONS

FOR THE ROASTED PEPPERS
Preheat the oven to 180°C/350°F/gas mark 4.
Mix all of the vegetables together with the lemon juice and sugar, salt
them to taste then add a little freshly ground black pepper. Season the
tiger prawns and saut. them for 3 minutes, in a little oil. Place onto a
serving dish and spoon the vegetables mixture over. Serve at room
temperate.
For the roasted peppers: Place the peppers into a very hot ovenproof dish
with the olive oil, thyme and rosemary, cover with foil then bake in the
pre-heated oven for 25 minutes. Remove then place into a bowl and cover
with a piece of clingfilm. Peel and seed the peppers then place onto your
serving dish and pour the cooking juices over.
Converted by MC_Buster.
Per serving: 497 Calories (kcal); 51g Total Fat; (87% calories from fat);
2g Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 10 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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