- 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
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.