Meat-Free Monday – Sesame Cucumber “Prawn” Salad

I’m doing meat-free every Monday this January as part of my new year’s resolutions. Join me in the challenge – it’s arguably better for our health and the planet. It’s a great way to start 2019 the right way!
Here are my 5 tips for transitioning to a meat-free Monday lifestyle:
Pledge to go meat-free every Monday It’s easy! You can take the pledge here.
Look up how to veganise your favourite recipe (promise it exists – just Google!) Or you could visit The Fry Family Food Co. and check out their amazing recipes. They’ve worked with top chefs from all over the country to put together cookbooks that contain the variety you need. And they’re free to download!
Switch your meat with plant-based alternatives Fry’s has a great selection of plant-based products to help you cook your favourite recipes, without the meat.
Ensure your plate is colourful by planning on eating variety To truly unlock the health benefits of plant-based eating you need a variety of foods. You’ll immediately start feeling better and you’ll have fewer cravings.
Connect with online communities offering support, tips and plant-based recipe inspiration You can start by visiting the Fry’s Facebook page to find like-minded people. Or subscribe to Lexi’s Lunch to receive recipes in your inbox from me (link at the bottom of this page).

Joburg has been incredibly hot again and so this week we’re enjoying a refreshing sesame, cucumber, "prawn" salad with Fry’s battered prawn style pieces. It’s a quick dinner recipe that will allow you to enjoy extra time outdoors or in the pool with your family on these balmy summer evenings.
3 cucumbers, peeled
1 Tbs kosher salt
2 Tbs white sesame seeds
2 Tbs rice wine vinegar
1 1/2 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes (optional)
Peel cucumbers and cut into thin slices.
Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
Cook the Fry’s battered prawn style pieces according to the package and set aside to cool.
Toast white sesame seeds in a dry skillet until they’re golden brown.
Whisk together rice wine vinegar, toasted sesame oil and crushed red pepper flakes.
Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.

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