See Also: Barbecue Flying Saucers with Vegetable Martians(recipes)
Mooli salad with butterflied prawns(recipes)
Flying Saucers(recipes)
Vegetable Martians(recipes)
Spitalfields revueltos with mooli salad(recipes)
Butterflied Shrimp and Vermicelli Salad(recipes)
Radish, cucumber, mint, coriander and mooli salad(recipes)
Summertime Vegetable Salad(recipes)
Roasted Vegetable Salad(recipes)
Tangy Vegetable Salad(recipes)

Mooli salad with butterflied prawns (recipes) and Barbecue Flying Saucers with Vegetable Martians (recipes)


Mooli salad with butterflied prawns (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



½ mooli, peeled and grated1 tomato, seeds removed, finely chopped½ lemon, juice only1 lime, juice only2 tbsp olive oilsalt and freshly ground black pepper 2 large prawns, peeled, deveined and butterflied



Method



1. Place the mooli and tomato into a bowl and add the lemon and lime juice and one tablespoon of olive oil. Season, to taste, with salt and freshly ground black pepper and mix well.2. Drizzle the prawns with the remaining olive oil. Heat a frying pan and fry the prawns for 2-3 minutes, or until pink and completely cooked through.3. To serve, place the salad onto a plate and top with the prawns.



Barbecue Flying Saucers with Vegetable Martians (recipes)


Barbecue Flying Saucer with Vegetable Martian

Yield: Makes 5 servings



Ingredients:



1/2teaspoon black pepper*

1(10-ounce) pork tenderloin*

1/4cup barbecue sauce

1/2teaspoon prepared mustard

1(7-1/2-ounce) package (10) refrigerated buttermilk biscuits

1egg yolk (optional)

1teaspoon water (optional)

3to 4 drops Food coloring (optional)

Vegetable Martians (recipe follows)









Preparation:





1.Preheat oven to 425°F. Rub pepper on outside of pork tenderloin. Place pork in shallow roasting pan. Roast 15 to 25 minutes or until meat thermometer inserted into thickest part of meat registers 160°F. Remove from oven; let stand 5 minutes. Shred pork.2.Reduce oven temperature to 400°F. Stir together barbecue sauce and mustard. Toss with shredded pork.3.Roll each biscuit on lightly floured surface into 4-inch circle. Place one fifth of pork mixture on each of five circles. Moisten edges. Top with remaining biscuit circles. Crimp edges to seal.4.Stir together egg yolk, water and Food coloring to make egg-wash paint, if desired. Using clean paintbrush, paint desired designs on biscuit "flying saucers." Place on Baking sheet. Bake 11 to 13 minutes or until golden.









Nutritional Information:







Serving Size: 1 flying saucer with 1 vegetable martian







Fiber

1 g







Carbohydrate

26 g







Cholesterol

36 mg







Saturated Fat

1 g







Total Fat

5 g







Calories from Fat

22 %







Calories

208







Protein

15 g







Sodium

510 mg









Dietary Exchange:







Fat

1/2







Meat

1







Starch

2







Vegetable Martians

Yield: Makes 5 martians



Ingredients:



10cherry tomatoes, baby pattypan squash or combination

5to 10 thin slices cucumber or zucchini

1/4teaspoon reduced-fat soft cream cheese or mustard

5to 8 currants, cut into halves

10chow mein noodles









Preparation:





1.Skewer Vegetables on toothpicks to form martian bodies. Use cream cheese or mustard to make eyes or to attach currants for eyes and mouths. Press 2 chow mein noodles into top of each martian for antennae. Remove toothpicks before serving.