BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).

1. TO PREPARE THE POTATOES AND PRAWNS:

Line an oven tray with baking paper. Empty the bag of gourmet potatoes onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 20-22 mins. Remove the prawns from their packaging and pat dry with a paper towel. Place in a bowl with the sriracha marinade and season with salt.

2. TO PREPARE THE COURGETTE SALAD:

Thinly slice the spring onion on the diagonal. Trim both ends of the courgette then cut in half lengthways, cut each half in half lengthwise again and repeat. You’ll end up with 8 long spears, then cut in half again. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the courgette, season with pepper and cook for 2-3 mins until lightly charred then add to a salad bowl with half the spring onions and the baby cos. Just before serving pour in the sesame dressing and mix to combine.

3. TO COOK THE PRAWNS:

Wipe and place the pan back over a high heat with a drizzle of oil. Once hot, add the prawns and cook for 60-90 secs on each side, or until cooked through - you may need to do this in batches.

Divide the potatoes and courgette salad between plates. Add the sriracha prawns, dollop with wasabi avocado, remaining spring onion and a sprinkle of honey garlic peanuts and crispy shallots.