The utterly delicious pomegranate seeds in this dish cut through the richness of the creamy cashews and juicy papaya. They freshen up the whole dish, leaving a real zing in your mouth that only pomegranates can bring. Papaya is a delicious, buttery fruit packed full of juicy goodness. It contains huge amounts of vitamin C; just what you need to allow your body to absorb iron and prevent anaemia. Vitamin C is also great for a healthy immune system, which does come under strain during pregnancy.

PREP TIME 15 MINUTES • COOK TIME 10 MINUTES • SERVES 2

10 large king prawns 2 tbsp rapeseed oil

½ tsp salt

zest and juice of 1½ limes 1 large ripe papaya

75g cashew nuts

100g pomegranate seeds small handful of fresh

mint leaves

Peel and devein the Once they are peeled (I leave the tail on for aesthetic purposes), I sometimes lay them on a chopping board and cut each prawn down the back and then open the it like a book.

Heat a griddle or frying pan until Sprinkle the oil and salt over the prawns, then lay them on the hot pan and cook for 5–6 minutes, turning them over halfway through, until they turn pink. Add the juice of half a lime, remove from the heat and leave to rest.

Cut the papaya in half and scoop out the seeds. Cut it into wedges and use a knife to cut the flesh away from the skin (like you would if cutting up a melon). Dice the flesh into small, bite-sized pieces and place in a Add to this the cashews, pomegranate seeds and the juice and zest of the other lime. Finally, shred the mint leaves and mix them through the salad.

Serve the grilled prawns on top of the You may want to serve an extra wedge of lime on the side.