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Prep time
60 mins
Cooking Time
6 mins
Serves
2
Ingredients
- 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
Method
- Soak the kelp noodles in warm water, lemon juice, and a scant pinch of salt for 30 minutes, then drain.
- Slice the tomatoes in half, then set aside.
- De-seed and slice the chillies, then set aside.
- In a bowl, combine the herb leaves and rocket and gently toss.
- Peel/devein the prawns, leaving the heads and tails on
- 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.
- Combine all the ingredients for the dressing in a blender or stick blender jug. Blitz for 10 seconds or until fully combined.
- In a large mixing bowl add the leaves to the noodles, then add the lemon zest, tomatoes, and olives and gently toss.
- Add the dressing and gently toss once again.
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