For The Salad
For The Salsa Verde
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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