Chilli Prawn, Potato and Courgette Salad

Ingredients
- 500g baby potatoes
- 500g courgettes, thinly sliced lengthways
- 1 red capsicum, seeded, quartered
- 2 Tbsp olive oil
- 20g butter
- 2 garlic cloves, crushed
- 1kg large prawns, peeled, deveined, tails on
- Salt
- Freshly ground black pepper
- 100g rocket
- Dressing:
- ½ cup mayonnaise
- 2 Tbsp sweet chilli sauce
- Finely grated zest and juice of 1 lime
Method
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1. Place potatoes in a medium-sized saucepan and cover with cold water. Bring to the boil on high. Reduce heat and simmer for 12-15 minutes until tender. Drain and set aside to cool.
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2. Preheat a large chargrill pan on high. Place courgettes and capsicum in a large bowl with 1 tablespoon of the olive oil, and toss to combine. Grill in batches for 1-2 minutes each side until tender and grill marks appear. Set aside. Repeat with potatoes.
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3. In a medium-sized frying pan, heat remaining oil and butter together over a medium heat. Add garlic and sauté for 1 minute. Add prawns and cook, stirring, for 4-5 minutes until cooked through. Drain on a paper towel.
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4. In a jug, whisk mayonnaise, sweet chilli sauce, lime zest and juice together. Season to taste.
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5. In serving bowls, combine courgettes, capsicum, potatoes and rocket. Top with prawns, then drizzle dressing over just before serving.
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Tips:
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- If you don’t have baby potatoes, you can quarter medium-sized new potatoes.
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- Store potatoes away from onions. Storing them in the same place will cause them both to sprout faster.
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* Check your chilli sauce is gluten free
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PER SERVE
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• Energy 2269Kj • Protein 58g • Total Fat 22g • Saturated Fat 5g • Carbohydrates 26g • Sugars 13g • Sodium 1731mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.