Name: Prawns and chorizo with salsa verde pasta salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Child Favourites
Ingredients: 150 g chorizo sausage sliced; 500 g prawns heads removed, cooked; olive oil for brushing; sea salt and freshly ground black pepper; 350 g pasta farfalle; 100 g peas; 10 g fresh parsley; 10 g fresh mint; 1 garlic cloves, crushed; 4 anchovy fillets; 2 tsp Dijon mustard; dried crushed chilli pinch; 1/4 cup olive oil extra virgin; lemon juice only; watercress to garnish

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Ingredients (15)

150 g	chorizo sausage — sliced
500 g	prawns — heads removed, cooked
	olive oil — for brushing
	sea salt and freshly ground black pepper

For the salad:

350 g	pasta — farfalle
100 g	peas

FOR THE SALSA VERDE:

10 g	fresh parsley
10 g	fresh mint
1	garlic — cloves, crushed
4	anchovy fillets
2 tsp	Dijon mustard
	dried crushed chilli — pinch
1/4 cup	olive oil — extra virgin
	lemon — juice only
	watercress — to garnish

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Method:

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.