Warm Harissa Prawn, Avocado & Potato Salad

Spend less time cooking and make dinner work around you.

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Chop your waxy potatoes into quarters

Add your chopped potatoes to a large 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 8-9 min or until the potatoes are fork-tender

While the potatoes are cooking, wash your salad and pat dry with kitchen paper

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely widthways

Press gently on the sliced avocado to fan out the slices, then season with a pinch of salt and pepper and drizzle with a little olive oil – this is your seasoned avocado

Combine your mayo, harissa paste (can't handle the heat? Go easy!) and white wine vinegar in a small bowl

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and a splash of water and give everything a good mix up until well combined – this is your harissa dressing

Once the potatoes are tender, drizzle over a little olive oil and a pinch of salt and pepper

Give them a good mix up

Add your cooked prawns with half the harissa dressing (you'll use the rest later!) to the potatoes and mix

Add the shredded lettuce with your salad and toss until well combined – this is your prawn salad