Chicken with goat's cheese & tarragon
A special, simple and speedy dish that serves a crowd
Spicy prawn cocktail with tomato & coriander dressing
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 350g raw peeled tiger prawnsdefrosted
- 1 garlic clove
- 1 red chilli
- 5 tbsp olive oil
- 2 vine tomatoes
- 1 tbsp lemon juice
- 1 tsp clear honey
- 1 tbsp chopped coriander
- 2 Little Gem lettuces
- 1 ripe avocadopeeled and stoned
- handful of rocketleaves
- Italian flatbread or toasted pitta breadsto serve
Nutrition: per serving
- kcal176
- fat14g
- saturates2g
- carbs2g
- sugars1g
- fibre1g
- protein10g
- salt0.25glow
Method
step 1
Prepare Ahead: Pat the prawns dry with kitchen paper. Peel the garlic and finely chop. Halve the chilli, discard the seeds and finely chop. Mix the garlic, chilli and prawns. Heat 1 tablespoon of the oil in a pan, add the prawns and stir fry for 2-3 minutes, until pink. Tip into a bowl and leave to cool, then chill for up to 8 hours.
step 2
Quarter the tomatoes and discard the seeds. Finely chop the flesh and tip into a bowl with the lemon juice, honey and remaining oil. Add coriander, season and whisk until slightly thickened. Cover and chill for up to 8 hours.
step 3
On The Day: Tear the gem leaves into small pieces. Chop the avocado flesh. Fill six glasses with lettuce, avocado and rocket leaves. Pile the prawns on top and spoon over the dressing. Serve with Italian flatbread or toasted pittas.
