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Jersey Royal, prawn and asparagus salad

Easy to prepare and perfect for a light summer lunch.

Ingredients

  • 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
  • 2 x 158g packs cooked king prawns
  • Dressing
  • 4 tbsp sweet chilli sauce
  • juice of ½ lemon
  • 3 tbsp mayonnaise

Method

  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 mayonnaise and drizzle over.

Goes well with...

Torres Vina Sol

Torres Vina Sol

"Smooth on the palate with fresh fruity & spicy aromas"

Perfect with..."Ideal with tapas & nibbles"

Grape:
Not Available
Country:
Spain
Price:
£5 - £7
Region:
Penedes
Decanter World Wine Awards 2011 CommendedInternational Wine Challenge 2011 Commended
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4 Serves 4 people
10 Preparation time of 10 mins
20 Cooktime for 20 mins
364
Calories
18%
11.8g
Sugar
13%
14.2g
Fat
20%
2.3g
Saturate
12%
1.7g
Salt
28%
of your Guideline Daily Amount (GDA)

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