BBQ Piri Piri Prawn Salad with Herby Potato Wedges
A gorgeous summer dish, perfect for dinner in the sunshine. This recipe serves 4 and is totally free on your plan
- 750g large peeled raw prawns
- 1 tbsp hot chilli sauce
- grated zest and juice of 1/2 lemon
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- crisp salad leaves
- 200g cherry tomatoes, halved
- 1 ripe avocado, peeled, stoned and sliced
- 2 tbsp oil-free vinaigrette dressing
- lemon or lime wedges to serve
- HERBY POTATO WEDGES:
- 800g new potatoes, halved or quartered
- spray oil
- grated zest and juice 1/2 lemon
- a few sprigs of dill
- salt and freshly ground black pepper
Put the prawns in a bowl. Mix together the chilli sauce, lemon zest and juice, garlic and paprika, and pour over the prawns. Stir well to coat them in the spicy mixture. 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 salt and pepper. Place them on a large sheet of kitchen foil and fold the foil loosely over the top, twisting the edges to seal them.
Cook the potatoes on a hot barbecue for about 30 minutes, opening the foil parcel halfway through to turn them, until cooked and tender.
When the potatoes are ready, put the prawns on the barbecue and cook for 4–5 minutes, turning halfway, until pink and cooked through. If wished, you can thread the prawns onto skewers to make it easier to turn them.
Toss the salad leaves, tomatoes, and avocado in the dressing and divide between 4 serving plates. Top with the prawns and serve with the herby potato wedges and lemon or lime wedges for squeezing.
Tip: If you don’t want to fire up the barbecue, you can cook the prawns under an overhead grill or in a griddle pan on the hob; roast the potatoes in a preheated oven at 190°C, gas mark 5.