Roasted Gem Salad with Zingy Prawns | PEPPADEW® UK

Ingredients

• Oil, to coat
• 2 little gem lettuce, halved or quartered
• 200g radishes, halved
• 200g baby asparagus
• 1 small bulb of fennel cut into wedges
• 150g raw tiger prawns
• 200g new potatoes, parboiled and roasted until crisp and golden
• 8 PEPPADEW® Yellow Piquanté Peppers , drained and left whole
• 1 lemon, rind and juice
• 1 clove of garlic, peeled and crushed
• 1 tbsp olive oil
• 1 tbsp parsley
• Salt and freshly ground black pepper to taste
• Pinch of sugar
• Brush the cut side of the lettuce with a little oil and sear in a preheated griddle pan for about 30 seconds until lightly charred. Arrange in a salad bowl.
• Drizzle the radishes, asparagus and fennel with a little oil and sear for about 1-2 minutes until lightly charred. Add to the salad bowl.
• Cook the prawns in the griddle pan for a couple of minutes, turning during cooking until pink. Add to the salad with the potatoes and Yellow Piquanté Peppers.
• Mix all of the dressing ingredients together, drizzle over the salad and serve the remainder on the side.