Prawns and chorizo with salsa verde pasta salad

Fairlady
4 servings Prep: 30 mins By Food24
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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.

 

 

 



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