Prawns And Chorizo With Salsa Verde Pasta Salad

There's nothing like a well-seasoned prawn pasta salad
 



 
 
 
 

Method

 

Serves 4

  • 150g chorizo sausage, sliced
  • 500g prawns (heads removed), cooked
  • olive oil for brushing
  • sea salt and black pepper

For The Salad

  • 350g farfalle pasta, cooked
  • 100g garden peas, blanched

For The Salsa Verde

  • 10g parsley
  • 10g mint
  • 1 garlic clove, crushed
  • 4 anchovy fillets
  • 2 tsp Dijon mustard
  • pinch of dried crushed chilli
  • ¼ cup extra virgin olive oil
  • juice of 1 lemon
  • watercress, to garnish

1 Thread the sliced chorizo and prawns onto pre-soaked skewers. Brush with olive oil and season.

2 Heat a griddle pan or turn on the oven grill, cook for 2 to 3 minutes on each side, basting with pan juices. Remove and set aside. Toss together the cooked pasta and peas.

3 For The Dressing Place all the ingredients except the oil and lemon juice in a blender, blitz to combine, then slowly add the oil until combined. Season. Add lemon juice to taste.

4 To Serve Toss together the pasta and peas and half of the dressing. Drizzle the remaining dressing on the kebabs. Garnish with watercress.

Text and image: Fairlady

 

 

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