A warm prawn salad, with chorizo, King prawns, potatoes and cherry tomatoes, dressed with a Herbes de Provence, Garlic, Paprika, balsamic vinegar and olive oil dressing.
Boil the potatoes until they are cooked through. Drain and set aside.
Meanwhile, heat a frying pan and fry the chorizo with ½ tsp of the Herbes de Provence. Remove from the pan and set aside.
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.
In a small bowl, combine the remaining Garlic and Herbes de Provence with the Paprika, balsamic vinegar and olive oil, season to taste.
In a large serving bowl, mix together the rocket, warm potatoes, red pepper and tomatoes. Top with the chorizo and prawns.
Drizzle over the dressing and serve immediately.