Avocado & chilli salad
Brighten up a summer day with this fresh and superhealthy salad
Sweet jacket potato with piri-piri prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 large sweet potato
- 2 ½ tsp olive oil
- 1 garlic clovecrushed
- 1 small red pointed peppersliced into rings
- pinch of chilli flakes
- ½ tsp sweet paprika
- 1 tbsp red wine vinegar
- 1 tbsp tomato ketchup
- 100g raw king prawn
- few sprigs parsleychopped
- 2 tbsp light mayonnaise
Nutrition: per serving
- kcal425low
- fat17g
- saturates3g
- carbs46g
- sugars22g
- fibre9g
- protein22g
- salt1.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
step 2
Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn’t burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through. Stir through the parsley, saving a little to sprinkle over at the end.
step 3
Mix the remaining paprika into the mayonnaise. Once the potato is cooked, split it down the centre, pile in the prawn mixture and dollop the paprika mayo on top. Scatter over the remaining parsley and serve.
