Wild tiger prawn salad

• 6 MSC certified sustainable tiger prawns (look for the blue fish tick)
• 2 tablespoons olive oil
• 1 tablespoon butter 
• 400 g kelp noodles
• 300 g medley cherry tomatoes
• 100 g black olives, pitted and halved
• 1 long green chilli
• 1 long red chilli 
• large handful of rocket
• 10 g lemon zest
• 15 ml lemon juice
• 15 ml olive oil
• 1/4 bunch fresh mint, leaves picked and roughly chopped
• 1/4 bunch fresh parsley, leaves picked and roughly chopped
• sea salt
• black pepper

For the dressing

• 100 ml olive oil
• 35 ml white wine vinegar
• 1 teaspoon Dijon mustard
• a pinch of dried chilli flakes
• 20 g baby capers
• a squeeze of lemon juice
• 1 garlic clove
• sea salt
• black pepper

1. Soak the kelp noodles in warm water, lemon juice, and a scant pinch of salt for 30 minutes, then drain.
2. Slice the tomatoes in half, then set aside.
3. De-seed and slice the chillies, then set aside.
4. In a bowl, combine the herb leaves and rocket and gently toss.
5. Peel/devein the prawns, leaving the heads and tails on
6. In a large fry pan, combine the butter and the olive oil over a medium heat. Add the prawns and fry for 2-3 minutes on each side or until cooked through.
7. Combine all the ingredients for the dressing in a blender or stick blender jug.  Blitz for 10 seconds or until fully combined.
8. In a large mixing bowl add the leaves to the noodles, then add the lemon zest, tomatoes, and olives and gently toss.
9. Add the dressing and gently toss once again.