Prawns and red peppers with saffron mayo recipe
Enjoy a night in for two with this easy roasted red pepper and prawn starter to kick things off. Ready in just 15 minutes but full of flavour with a parsley and lemon dressing, saffron mayonnaise and toasted garlic ciabatta on the side.
See method- Serves 2
- 10 mins to prepare and 5 mins to cook
- 320 calories / serving
- Dairy-free
Ingredients
- 4 slices ciabatta
- 4 tsp olive oil
- 1 garlic clove, halved
- 90g pack cooked stir-fry king prawns
- 100g roasted red peppers, drained and sliced into thin strips
- 1 tbsp lemon juice
- 1 tbsp finely chopped parsley leaves
- pinch of saffron (4-5 threads)
- 40g mayonnaise
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 320.0kcal
- Fat
- 22g
- Saturates
- 2g
- Sugars
- 1g
- Salt
- 1.5g
of the Reference intake
Carbohydrate 17.8gProtein 12.0gFibre 1.2g
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Sign in to shopMethod
- Heat a griddle pan over a high heat. Brush both sides of the ciabatta slices with 1 tsp of the olive oil and toast in the pan, turning, until golden. Rub one side of each slice with the cut side of the garlic clove.
- In a bowl, mix the prawns with the peppers, lemon juice, parsley leaves, the remaining olive oil and some seasoning.
- Put the saffron in a small, heatproof bowl and pour over 1 tbsp boiling water. Stir, then leave to infuse for 2 mins, stirring often. Add the mayonnaise and mix well.
- Serve the prawns and peppers with a spoonful of saffron mayonnaise and 2 slices of toasted ciabatta each.
- See more Dinner for two recipes
