Prawn salad with chilli dressing

For the salad

• 8 ¼ oz cooked new potatoes,
• 5 ½ oz cherry tomatoes, halved
• Cos lettuce
• 9 ¾ oz cooked shelled cold water prawns

For the dressing

• 1 tbsp olive oil
• 2 tsp clear honey
• Juice of half a lime
• Quarter of small green chilli, seeded and chopped
• 1 tbsp fresh coriander leaves, finely chopped

Method

1. Make the dressing by shaking all the ingredients together in a jam jar.
2. Place the prawns in a bowl and pour over the dressing. Cover and refrigerate until you are ready to make the salad. (but no longer than a few hours.)
3. Cut the new potatoes into quarters.
4. Arrange half the lettuce, potatoes and tomatoes on each serving plate
5. Spoon half the prawn mixture onto each salad and serve at once.

Nutritional information

Allergy advice

Contains: shellfish.

Food safety tips

Raw or partly cooked shellfish are not suitable for people who are very young (babies to toddlers), elderly, pregnant, already unwell. You should wash or peel raw vegetables before use, this will help clean them and remove any harmful bacteria that might be on the outside. Children under 12 months should not be given honey.