Serves 2
olive oil 6 tbsp
lemon juice 4 tbsp
parsley 3 tbsp, chopped
basil 3 tbsp, chopped
chives 3 tbsp, chopped
tiger prawns 6, peeled and deveined, tails left on
THE RED PEPPER DRESSING
red pepper 1
olive oil 3 tbsp
lemon juice 2 tbsp
salt and freshly ground black
pepper to season
THE SALAD
mixed lettuce leaves (iceberg, romaine or lollo rosso) 12
olive oil 2 tbsp
lemon juice 3 tbsp
garlic cloves 4, crushed
olives, thyme and rocket to garnish
To make the prawns, mix the olive oil, lemon juice and herbs together in a bowl and then add the prawns. Toss to coat, and leave to marinate for 5-10 minutes. Cook the prawns on a hot chargrill pan for 1-2 minutes on each side, or until they are pink and cooked through.
For the red pepper dressing, put the red pepper under a grill unit’s highest setting. Turn occasionally, until blackened all over. Allow to cool before peeling off the skin, then chop the flesh and place into a food processor along with the remaining dressing ingredients. Blend until smooth.
For the salad, arrange the lettuce leaves on a plate.
Lightly toss the olive oil, lemon juice and garlic together in the bowl. Add the salad dressing, a little at a time, until the salad leaves are coated.
To serve, place the prawn on top of the lettuce leaves and spoon the red pepper dressing along the edges of the plate.