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