Prawns with lemon-chive tartar sauce, ditalini pasta salad with mixed peppers

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
2 tbsp olive oil
1kg large or extra-large prawns, peeled, deveined
Salt and freshly ground black pepper
1 tsp dried oregano
120ml mayonnaise
2 tbs minced fresh chives
2 tbsp minced sweet gherkins
1 tsp finely grated lemon zest
500g cooked ditalini pasta
250g diced roasted red peppers (from water-packed jar)
1 pepper, seeded, diced
60g diced pickled jalapeno peppers
7g chopped fresh parsley leaves
2 tbsp red wine vinegar
1) Heat 1 tbsp of the oil in a large frying pan over a medium heat. Season the prawns with salt, pepper and oregano. Place the prawns in the hot pan (or hob griddle pan) and cook for 2 minutes on each side, until opaque and cooked through.

2) Meanwhile, in a medium bowl, combine the mayonnaise, chives, gherkins and lemon zest. Mix well and season to taste with salt and pepper.

3) In a large bowl, combine the ditalini, remaining olive oil, peppers, parsley and vinegar. Toss to combine and season, to taste, with salt and pepper.

4) Toss the prawns in the sauce, and serve with the ditalini pasta salad.

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