Warm Salad of Chorizo & Prawns with Herbes de Provence Dressing

Warm Salad of Chorizo & Prawns with Herbes de Provence Dressing

Warm Salad of Chorizo & Prawns with Herbes de Provence Dressing

Prep Time
15 Minutes
Cook Time
20 Minutes
Ingredients
12
Servings
4
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.
Ingredients
  • 250 gram (9 ounce) small new potatoes, quartered

  • 125 gram (5 ounce) chorizo, sliced

  • 2½ teaspoon Herbes de Provence

  • 1 teaspoon Garlic Cooking Paste

  • 175 gram (6 ounce) King prawns, defrosted if frozen

  • ½ teaspoon Paprika

  • 1 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • 125 gram (5 ounce) rocket salad or mixed leaves

  • ½ red pepper, cut into strips

  • 200 gram (7 ounce) cherry tomatoes, halved

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Herbes de Provence

Product Information

£ 2.00/unit,11g
Paprika

Product Information

£ 1.70/unit,34g

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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