Spanish-Style King Prawn & Charred Pepper Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into small bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Sprinkle your dried oregano all over, give everything a good mix up and put the tray[s] in the oven for an initial 10 min

Meanwhile, peel and finely chop (or grate) your garlic

Combine your mayo with your red wine vinegar and your cayenne pepper (can't handle the heat? Go easy!) in a small bowl

Add the chopped garlic (not a fan of raw garlic? Just add a little!) with a pinch of salt to the bowl and stir it all together – this is your spicy aioli

Peel and chop your red onion[s] into wedges

Chop your tomato[es] into wedges

Once the potatoes have had an initial 10 min, add the onion wedges and tomato wedges to the baking tray[s] with the potatoes and return to the oven for a final 15-20 min or until the potatoes are golden and crisp – these are your crispy potatoes and roasted onion & tomato

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into rough, bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chopped pepper and cook for 4-5 min, turning occasionally, until starting to char and soften – this is your charred pepper

Meanwhile, drain your king prawns

Add your ground smoked paprika to a plate with a generous pinch of salt and pepper

Mix everything together, then add the drained king prawns to the plate and turn them several times until they're fully coated – these are your paprika king prawns

Once the pepper has started to char, add the paprika king prawns and cook for a further 4-5 min or until cooked through

Wash your salad, then pat dry with kitchen paper