- Serves2
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
Ingredients
- 250g Essential Cherry Tomatoes, halved
- ½ tsp Essential Olive Oil
- 2 tbsp Essential Half Fat Mayonnaise
- 1 tbsp Essential Tomato Ketchup
- ½ Essential Lemon, juice
- ¼ tsp Worcestershire sauce, plus more to taste
- Pinch cayenne pepper or smoked paprika, plus extra to serve
- 2 Essential Little Gem Lettuce
- 1 Essential Avocado, sliced
- 100g Essential Cucumber, sliced
- 175g Essential Cooked Peeled Prawns
- 2 Essential Salad Onions, sliced
Method
Preheat the oven to 180oC, gas mark 4. Put the halved tomatoes in a small roasting tin, drizzle with the oil and season. Roast for 20 minutes, then set aside to cool.
Meanwhile, make the cocktail dressing by mixing the mayonnaise, ketchup, lemon juice, Worcestershire sauce and cayenne pepper (or paprika if you prefer it less hot); season.
To assemble the salad, separate the little gem leaves and roughly chop. Arrange on a platter or individual plates and top with the avocado, cucumber, roasted tomatoes, prawns and salad onions. Drizzle over the dressing to serve and dust with a little more cayenne or paprika.
Cook’s tip
Short on time? Simply add the halved tomatoes to the salad without cooking them first.
And to drink...
Leftfield Rosé, Hawkes Bay, New Zealand (75cl), is an unusual blend of Arneis, Pinotage and Merlot, with cranberry and raspberry notes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,366kJ/ 328kcals |
|---|---|
Fat | 21g |
Saturated Fat | 3.6g |
Carbohydrates | 14g |
Sugars | 11g |
Fibre | 7.3g |
Protein | 15g |
Salt | 1.7g |