JERSEY ROYAL, PRAWN AND ASPARAGUS SALAD

JERSEY ROYAL, PRAWN AND ASPARAGUS SALAD image

Yield 4 plates

Number Of Ingredients 11

600g Jersey Royals, scrubbed and halved
150g fresh asparagus spears, trimmed and halved
70g frozen peas
1 tbsp olive oil
1 red onion, peeled and thinly sliced
2 cloves garlic, peeled and chopped
300g cooked king prawns
Dressing
4 tbsp sweet chilli sauce
juice of 1/2 lemon
3 tbsp mayo

Steps:

1. Bring a pan of lightly salted water to the boil and cook the potatoes for 15 minutes. Drain. 2. While the potatoes are cooking, bring another pan of lightly salted water to the boil. Add the asparagus and frozen peas and cook for 2 minutes. Drain and set aside. 3. Heat the oil in a pan and add the onion and garlic. Cook over a gentle heat for 5 minutes until soft but not browned. Add the cooked Jersey Royals, asparagus and peas along with the prawns. Toss well and cook for 2-3 minutes until piping hot. 4. Divide between 4 serving plates. Whisk together the sweet chilli sauce, lemon juice and mayo. Drizzle overtop of salad.