Eat Healthy, Run Healthy

Our latest blog is brought to you by our valued partner, The Avenue Cookery School in Wandsworth. For further information on their excellent range of courses, please call 020 8874 7623 or visit the website. Oh, and don't forget to try the delicious recipe below!

Eating right is key to a healthy lifestyle and fulfilling your fitness goals. Here at The Avenue Cookery School, we offer a range of healthy cookery classes, including our Yoga Cookery Class and Healthy Cookery Class, which teach nutritious, balanced, and most importantly, delicious recipes for home cooks. 

That’s why we’ve teamed up with Sporting Feet, to share one of our all time favourite healthy recipes. Not only is this Prawn and Fennel Salad beautifully light and delicious, it also boasts a ton of health benefits. 

Don’t be fooled by their size; these low-calorie cheeky little prawns are packed full of protein, and unlike red meat, they are low in saturated fat, so are perfect for aiding muscle recovery after exercise. Fennel is also a great source of fibre, which is great for aiding digestion. Scatter over a healthy dose of capers, which as well as adding a delicious kick to the dish, also contain iron and anti-oxidants, and have been said to improve skin and hair health!

Prawn and Fennel Salad Recipe

Ingredients:
 

20 large cooked prawns
1 baby fennel bulb, sliced finely 
2 shallots, finely sliced juice of 1 lemon
20g fresh basil, finely shredded
extra virgin olive oil
salt and freshly ground black pepper 

To garnish:

proscuitto, grilled and processed roughly
basil, finely shredded
spring onions, finely shredded
2tbs baby capers
2tbs extra virgin olive oil

Method:

Cut each prawn in half horizontally. 
Combine the prawns with the fennel, shallots, lemon juice, basil and a little oil to bind.  
Season to taste and set aside for an hour or two.

To serve:

On a large white plate heap a tablespoon or so of the mixture into the middle.
Put two or three curled spring 
onions on the top for height, followed by a good pinch of the processed prosciutto.
Stir the capers into the 2tbs of olive oil and drizzle around the plate.

NB.  To make the spring onions curl, slice them into fine long strips of about 6cm in length and place into a bowl of iced water for about half an hour, before draining and using for decoration.