Thai-Style Prawn Salad

While the pumpkin is roasting, finely chop the garlic. De-stem the makrut lime leaves and very thinly slice. Zest the lime to get a good pinch and slice in half. In a medium bowl, combine the garlic, makrut lime, lime zest and fish sauce & rice vinegar mix. Add the king prawns and toss to combine. Set aside.

Alternative Step 2 if you've received rainbow trout: While the pumpkin is roasting, finely chop the garlic. De-stem the makrut lime leaves and very thinly slice. Zest the lime to get a good pinch and slice in half. In a medium bowl, combine the garlic, makrut lime, lime zest and fish sauce & rice vinegar mix. Add the rainbow trout and toss to combine. Set aside.

Halve the cherry tomatoes. Thinly slice the cucumber into half-moons. Pick the mint leaves and thinly slice. Finely chop the coriander. Roughly chop the roasted peanut cashew mix. In a small bowl, combine the peanut cashew mix, sweet chilli sauce, coriander, water and the lime juice (1 lime for 2 people / 2 limes for 4 people). Season with salt and pepper and stir to combine.

Combine the cherry tomatoes, cucumber, mint and mixed salad leaves in a large bowl. Drizzle with a little olive oil and season with salt and pepper. Toss to combine.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the prawns, tossing, until pink and starting to curl up, 3 minutes. Add any remaining marinade to the pan and toss to coat.

Alternative Step 5 if you've received rainbow trout: In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the trout to the pan, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Add any remaining marinade to the pan and turn to coat.