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
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