The quantities provided above are averages only.
150 grams
Prawns
120 grams
Salad Leaves
1 sachet(s)
Mango Chutney
1 unit(s)
Avocado
10 grams
Cashew Nuts
2 unit(s)
Tomato
1 sachet(s)
Apple Cider Vinegar
600 grams
Potatoes
to taste
Pepper
to taste
Salt
to taste
Oil
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.
Cut the tomato into 2cm chunks. Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Just before serving, in a salad bowl, mix the salad leaves with the tomato, apple cider vinegar and a drizzle of oil. Season with salt and pepper.
Place a pan over medium heat (no oil). Once hot, dry-fry the cashews, stirring regularly, until lightly toasted, 1-2 mins Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
With 5 mins of potato cooking time remaining, return the pan to a medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
Divide the prawns and roasted potatoes between plates. Serve the salad alongside topped with the mango chutney, avocado and cashews.