Wild tiger prawn salad | Marine Stewardship Council

Ingredients

• 6 MSC certified sustainable tiger prawns (look for the blue fish tick)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 400 g kelp noodles
• 300 g medley cherry tomatoes
• 100 g black olives, pitted and halved
• 1 long green chilli
• 1 long red chilli
• large handful of rocket
• 10 g lemon zest
• 15 ml lemon juice
• 15 ml olive oil
• 1/4 bunch fresh mint, leaves picked and roughly chopped
• 1/4 bunch fresh parsley, leaves picked and roughly chopped
• sea salt
• black pepper
• 100 ml olive oil
• 35 ml white wine vinegar
• 1 teaspoon Dijon mustard
• a pinch of dried chilli flakes
• 20 g baby capers
• a squeeze of lemon juice
• 1 garlic clove