anti-inflammatory dinner plate 🧡 Ingredients (serves 2): - 300g (10½oz) raw king prawns, peeled and deveined - 1 tbsp extra virgin olive oil - 1 tsp smoked paprika, ½ tsp ground cumin, ½ tsp dried oregano, ¼ tsp chipotle chilli flakes, ¼ tsp sea salt - 1 garlic clove, grated - ½ lime, zested and juiced - 400g (14oz) tin black beans, drained and rinsed - ½ small red onion, finely diced - 1 garlic clove, thinly sliced - ½ tsp ground cumin - 75ml (2½fl oz) water or vegetable stock - ½ tbsp extra virgin olive oil - ½ lime, juiced - 125g (4½oz) cherry tomatoes, halved - ½ ripe avocado, diced - ⅓ cucumber, deseeded and diced - 7g (¼oz) fresh coriander, roughly chopped - ½ lime, juiced - ½ tbsp extra virgin olive oil - Pinch of sea salt Method: 1. Toss the prawns with the oil, spices, salt, grated garlic, lime zest and juice. Leave for 20 minutes 2. Heat the oil for the beans in a wide pan over a medium heat. Cook the red onion until soft and translucent, about 5 minutes, then add the sliced garlic and cumin and stir for another minute until fragrant 3. Tip in the beans and the water. Simmer for 10 minutes. Finish with the lime juice, taste for salt, and turn the heat right down to keep warm 4. Combine the tomatoes, avocado, cucumber, red onion and coriander in a bowl. Dress with the lime juice, oil and salt, and toss gently so the avocado holds its shape 5. Get a large frying pan or griddle properly hot. Add the prawns for 90 seconds, then flip and give them another 60 to 90 seconds until pink and opaque with browned edges 6. Plate up the prawns with any pan juices poured over, spoon the beans, and add the salad alongside. #antiinflammatory #antiinflammatorydiet #inflammationrelief - @annabellecassidy_