Team GB Rugby Sevens Olympian, Commonwealth Bronze medalist & Womens 15's World Cup finalist Amy Wilson-Hardy came down to the studio to serve up the sort of meal shes enjoys at weekends when she's not training...
“I’d say that I would eat this everyday, but especially at the weekends… when you have people round for the weekend, which we have quite often when we’re not travelling around the world… there’s not much prep involved… this meal is really good with pulled pork too.”
Watch Amy make the meal herself on our Youtube channel…
Ingredients (Serves 2-3)
1 x Pack of Large Prawns
1/2 Red Cabbage
1 x Shallot
Dollop of Honey
Pinch Smoked Paprika
1 x Avocado
Slice the red cabbage and shallot.
Lightly fry off the shallot.
In a bowl, mix the red cabbage with a dollop of honey and half a lime juice. Once the onions are lightly browned, add them and mix together.
Cut up the avocado into chunks.
In another bowl, mix the prawns with a splash of olive oil and smoked paprika.
Mix the chipotle sauce with the soured cream (as a garnish).
Cook off the prawns in just a couple of minutes.
Heat up the tortillas.
Serve the prawns in the wrap, with a good amount of the cabbage, chipotle dressing and avocado.