patatas bravas salad - - WEEKEND - Serves 4| prep 20 mins | cook­ing 1 hour 5 mins

2 tsp sweet pa­prika 14 ⁄ tsp chilli pow­der 1 gar­lic clove, crushed 2 tbs olive oil 1kg baby pota­toes, halved 250g vine-ripened cherry toma­toes 20 green prawns, peeled, de­veined, tails left in­tact 250g chorizo, chopped 120g baby rocket


125g ( 12 ⁄ cup) may­on­naise 12 ⁄ tsp sweet pa­prika 2 tsp tomato sauce 1 tbs fresh le­mon juice 1 gar­lic clove, crushed 1 tbs olive oil

1 Pre­heat the oven to 200°C/180°C fan forced. Line 2 bak­ing trays with bak­ing pa­per. 2 Com­bine the pa­prika, chilli, gar­lic and oil in a large bowl. Add the pota­toes and toss un­til well coated. Sea­son. Trans­fer to a pre­pared tray. Roast, turn­ing once, for 45 min­utes. 3 Place the toma­toes on the re­main­ing pre­pared tray. Spray with oil. Add toma­toes to the oven with pota­toes and roast for a fur­ther 15 min­utes, un­til pota­toes are golden and toma­toes soften slightly. 4 To make the dress­ing, com­bine the may­on­naise, pa­prika, tomato sauce, le­mon juice, gar­lic and olive oil in a jug. Sea­son. Set aside. 5 Heat a large fry­ing pan over medium-high heat. Spray the prawns and chorizo with oil. Sea­son the prawns. Cook the prawns and chorizo, turn­ing once, for 3-5 min­utes or un­til golden and the prawns are just cooked through. Trans­fer to a plate. 6 Ar­range the rocket on a serv­ing plat­ter. Top with the pota­toes, chorizo, prawns and toma­toes. Driz­zle with the dress­ing. PER SERVE • 40g pro­tein • 53g fat (10g sat­u­rated fat) • 36g carb • 7g di­etary fi­bre • 794 Cals (3320kj)

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