4 medium/large fluffy potatoes, e.g. Maris Piper or King Edward
1 tablespoon oil
For the Prawn and Avocado Salad:
½ x 80g bag watercress or rocket leaves
2 spring onions, finely chopped
½ red pepper, deseeded and finely diced
1 medium avocado, peeled and roughly chopped,
100g cooked, peeled tiger prawns
For the dressing:
2 tablespoons olive or rapeseed oil
Zest and juice of 1 lemon
½ teaspoon Dijon mustard (optional)
2 tablespoons freshly chopped parsley
Simple ingredients mixed together make one tasty result!
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Vibrant colours and flavours will impress with this simple recipe. Prep time taking just 5 minutes this is perfect for a quick meal in the evening.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.