Chilli Prawn, Potato and Courgette Salad

10 minutes + 30 minutes Serves 4
Seafood Barbecue Salad Prawn Courgette Gluten Free Low Sugar
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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
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How to De-vein Prawns

Method

  • 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.

  • 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.

  • 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.

  • 4. In a jug, whisk mayonnaise, sweet chilli sauce, lime zest and juice together. Season to taste.

  • 5. In serving bowls, combine courgettes, capsicum, potatoes and rocket. Top with prawns, then drizzle dressing over just before serving.

  • Tips:

  • - If you don’t have baby potatoes, you can quarter medium-sized new potatoes.

  • - Store potatoes away from onions. Storing them in the same place will cause them both to sprout faster.

  • * Check your chilli sauce is gluten free

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