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Summer salad

The chefs at Sprout Dining put together this perfect summer salad for us. It will leave you satisfied, comfortably full and feeling just a little smug for making such deliciously healthy choices.
Swell Magazine
Marinated Prawns

1. Marinate prawns and place in fridge for 1 hour.

2. Place the barley, sliced fennel, beans, red onion, currants, radish, almonds, parsley, mint, salt and pepper in a large bowl and toss to combine.

3. Place the lemon juice, vinegar, Dijon and olive oil in a small bowl and whisk to combine. Drizzle over the salad and toss well.

4. BBQ prawns until they are cooked through and golden.

5. Divide the salad between 4 plates and top with prawns to serve.

As seen in Swell Issue 1

This recipe has been created by the chefs at Sprout Dining.

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Measurements (cm) XS S M L XL XXL
A: Half Chest 46 49 52 55 58 61
B: Body Length 66 69 72 74 76 78
C: Sleeve Length 19.5 20.5 21.5 22.5 22.5 23.5