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Warm Salad of Chorizo & Prawns with Herbes de Provence Dressing
Ingredients
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250 gram (9 ounce) small new potatoes, quartered
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125 gram (5 ounce) chorizo, sliced
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2½ teaspoon Herbes de Provence
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1 teaspoon Garlic Cooking Paste
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175 gram (6 ounce) King prawns, defrosted if frozen
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½ teaspoon Paprika
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1 tablespoons balsamic vinegar
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2 tablespoons olive oil
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125 gram (5 ounce) rocket salad or mixed leaves
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½ red pepper, cut into strips
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200 gram (7 ounce) cherry tomatoes, halved
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Boil the potatoes until they are cooked through. Drain and set aside.
- 2 Meanwhile, heat a frying pan and fry the chorizo with ½ tsp of the Herbes de Provence. Remove from the pan and set aside.
- 3 In the same pan, add ½ tsp Garlic and the prawns, fry for 2-3 minutes until golden, and then add a further ½ tsp Herbes de Provence.
- 4 In a small bowl, combine the remaining Garlic and Herbes de Provence with the Paprika, balsamic vinegar and olive oil, season to taste.
- 5 In a large serving bowl, mix together the rocket, warm potatoes, red pepper and tomatoes. Top with the chorizo and prawns.
- 6 Drizzle over the dressing and serve immediately.
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