Ingredients

• 500 grams baby new potatoes
• 3-4 chorizo sausages
• 300 grams raw shelled prawns
• ½ red onion, sliced
• ½ cup stuffed green olives, coarsley chopped
• a couple of handfuls of salad leaves
• ¼ cup semi-dried tomatoes

Dressing

• ¼ cup olive oil
• ¼ cup lemon juice
• 1 tsp minced garlic
• 1 red chilli, chopped
• 1 tablespoon chopped fresh chives

Method

1. Cook the potatoes in boiling salted water until tender. Drain, cool and halve. Heat a dash of oil in a non-stick frying pan and cook the chorizo sausage for 2-3 minutes each side until golden. Remove from the heat and slice.
2. Add prawns to the pan and cook until they turn pink, then cool. Toss together the potatoes, sausages and prawns with red onion, olives, salad leaves and tomatoes.

Dressing

1. Shake together the olive oil, lemon juice, garlic, red chilli and chives. Toss the dressing through the salad ingredients and serve quickly in deep bowls.