Spanish-Style Romesco Jumbo King Prawn & Potato Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Slice your sweet pointed pepper[s] into rings (scrape the seeds and pith out with a teaspoon)

Peel and cut your red onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Peel and finely slice (don't chop!) your garlic

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

Once hot, add the pepper rings and onion petals to the pan with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Meanwhile, chop your waxy potatoes in half lengthways and add to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Once cooked, drain any excess water, then season with a pinch of salt and pepper and a drizzle of olive oil – these are your cooked potatoes

Once the vegetables have softened, drain and add your jumbo king prawns to the pan with the sliced garlic and cook for 6-7 min or until the prawns are cooked through

Once cooked through, add half your romesco sauce (you'll use the rest later!) and toss until the prawns are fully coated – these are your romesco jumbo king prawns & vegetables

Combine the remaining romesco sauce with your white wine vinegar, mayo and a pinch of salt and pepper – this is your romesco dressing

Wash your salad, then pat dry with kitchen paper