Lunch

Chilli prawn, potato and zucchini salad

This light and fresh chilli prawn, potato and zucchini salad recipe is incredibly quick and easy to make. Serve it up for lunch or enjoy as a deliciously healthy dinner option
Chilli prawn, potato and zucchini salad
4
10M
10M
20M

Ingredients

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

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