Peri-Peri Prawn Salad

Chop the red pepper in bitesize pieces and fry with the red onion in the oil until the onions turn translucent and softens.  

Add the chopped tomatoes, paprika and peri-peri sauce and heat through for a minute before adding the prawns.  Cook until fully pink, 2-3 minutes then remove from the heat. 

Place the Florette salad leaves and tomatoes in a bowl or high sided plate and add your rice, cooked according to the packet instructions. 

Serve half* the spicy prawns on top and sprinkle over freshly-squeezed lime, coriander and a generous amount of the spicy crumb over it all for the perfect crunch! 

*half of the spicy prawn sauce in this recipe is enough for most single portions on top of the salad; we recommend saving the rest of the spicy prawn sauce for a quick and easy pasta dish another day! Just keep the cooked prawns and sauce in a closed container in the fridge up to 2 days or freezer for up to 2 weeks.