This salad, with a spicy piri piri marinade, is ridiculously easy to make yet looks impressive and tastes great served with herby, lemony potato wedges.
Ingredients
- 9 oz (250 g) large peeled raw prawns (jumbo shrimp), tails left on
- 2 garlic cloves, crushed
- 1 tbsp hot chilli sauce
- 1 tsp smoked paprika
- ½ grated lemon zest and juice
- a handful of crisp salad leaves
- 6 oz (175 g) cherry tomatoes, halved
- 4 spring onions (scallions), trimmed and chopped
- 1 small ripe avocado, peeled, stoned (pitted) and cubed
- 2 tbsp vinaigrette dressing
Lemon and Herb Potatoes
- 14 oz (400 g) new potatoes, halved or quartered
- olive oil spray
- 1 grated lemon zest and juice
- leaves from a few sprigs of rosemary, oregano or thyme
- salt and freshly ground black pepper
How to Make It
- Preheat the oven to 200°C/180°C fan/400°F/gas 6.
- Put the prawns (shrimp) in a bowl. Mix together the garlic, chilli sauce, paprika, lemon zest and juice and pour it over the prawns. Stir well, cover and chill in the fridge for at least 30 minutes.
- .Spray the potatoes lightly with oil and toss in a bowl with the lemon zest and juice, herbs and some salt and pepper. Place on a large sheet of kitchen foil, folding the foil loosely over the top and twisting the edges to seal it into a loose parcel. Place on a baking tray (cookie sheet) and cook in the oven for 30–35 minutes until tender. Open the foil parcel halfway through to turn the potatoes and to brown them.
- When the potatoes are ready, cook the marinated prawns in a hot oiled griddle pan over a medium–high heat for 4–5 minutes, turning halfway, until pink and cooked right through.
- Toss the salad leaves, tomatoes, spring onions (scallions) and avocado in the dressing and divide between two serving plates. Top with the griddled prawns and serve with the potato wedges.
