Prawns and chorizo with salsa verde pasta salad



Ingredients 17
Servings 1
Minutes 30 min

Ingredients

Serving Change
  • 150
    g
    chorizo sausage, sliced
  • 500
    g
    prawns (heads removed), cooked
  • olive oil for brushing
  • sea salt and black pepper
  • FOR THE SALAD:
  • 350
    g
    farfalle pasta, cooked
  • 100
    g
    garden peas, blanched
  • FOR THE SALSA VERDE:
  • 10
    g
    parsley
  • 10
    g
    mint
  • 1
    garlic clove, crushed
  • 4
    anchovy fillets
  • 2
    tsp
    Dijon mustard
  • pinch of dried crushed chilli
  • 1/4
    cup
    extra virgin olive oil
  • juice of 1 lemon
  • watercress, to garnish
 

Method

30 min
 

Thread the sliced chorizo and prawns onto presoaked skewers. Brush with olive oil and season.

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

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.

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

Serves 4.

Reprinted with the permission of Fairlady.

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Read more on: prawns  |  food24  |  chorizo  |  salad  |  recipes
 

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