Potato, Prawn and Chorizo Salad Recipe
- Prep in:
- 20 mins
- Cook in:
- 15 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 1176 | 14% |
| Energy (Kcal) 281 | 14% |
| Fat 14.7g | 21% |
| Saturated Fat 4.0g | 20% |
| Total Sugars 5.9g | 6% |
| Salt 1.4g | 23% |
Method
- Place the potatoes into a saucepan of boiling salted water for about 6-7 minutes and drain.
- Fry the chorizo and yellow pepper over a medium heat until the oils from the chorizo come out and the peppers begin to soften. Add the potatoes, tomatoes and garlic and continue cooking for about 5 minutes, tip into a mixing bowl.
- Place the pan back onto the heat, add the olive oil and when hot fry the prawns until they turn orange in colour, tip into the bowl with the potatoes.
- Squeeze over the lemon juice, add the spinach and give it a good mix. Serve the centre of the table with some crusty bread to mop up all those lovely juices.
Tip:
If you’re feeling a little adventurous, try adding some squid with the prawns.
Ingredients
100g baby/new season potatoes, halved
50g chorizo sausage, thinly sliced
1 yellow pepper, deseeded and sliced
8 cherry tomatoes, cut in half
2 garlic cloves, peeled and crushed
1 tablespoon olive oil
150g raw king prawns, shelled
Juice of ½ lemon
2 handfuls of spinach (or chard)
