Chilli prawn, potato and zucchini salad

ingredients

• • 500 gram baby potatoes
  • 500 gram zucchini, thinly sliced
  • 1 red capsicum, seeded, quartered
  • 1 tablespoon olive oil
  • 20 gram butter
  • 2 garlic cloves, crushed
  • 1 kilogram large prawns, peeled, deveined, tails on
  • 1/2 cup egg mayonnaise
  • 2 tablespoon sweet chilli sauce
  • finely grated zest and juice of 1 lime
  • 1 bunch rocket

method

• • 1

    Place potatoes in a medium saucepan and cover with cold water. Bring to the boil on high. Reduce heat and simmer for 12-15 minutes until tender. Drain and set aside to cool.

  • 2

    Preheat a char-grill pan on high. Spray zucchini and capsicum with olive oil. Char-grill in batches for 1-2 minutes each side until tender and grill marks appear. Set aside. Repeat with potatoes.

  • 3

    In a frying pan, heat oil and butter together on medium. Sauté garlic for 1 minute. Add prawns and cook, stirring, for 4-5 minutes until cooked through. Drain on a paper towel.

  • 4

    In a jug, whisk mayonnaise, sauce, lemon zest and juice together, then add seasoning.

  • 5

    In a large bowl, combine zucchini, capsicum, potatoes and rocket. Top with prawns, then drizzle dressing over to serve.

notes

• If you don’t have baby potatoes, quarter medium-sized new potatoes.