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Prawn Salad with Paprika Potatoes and Chickpeas

By OcadoLife
For a delicious salad with substance, try this purse-friendly Prawn Salad with Paprika Potatoes and Chickpeas, from recipe writer and author of One Dish Fish Lola Milne. “We’ve taken the best bits of a prawn cocktail –…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1kg baby potatoes, halved
  • 2 tbsp olive oil
  • 2 tsp paprika, plus 4 pinches
  • 1 (400g) tin chickpeas, drained
  • 1 (250g) bag frozen cooked and peeled coldwater prawns, defrosted and patted dry
  • 4 tbsp seafood sauce
  • 1 lemon, juiced
  • 2 little gem lettuces, finely shredded
  • 2 medium avocados, diced
  • ½ (25g) pack chives, finely chopped

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. In a large roasting tin, toss the potatoes with the olive oil, 1½ tsp of the paprika, 2 tbsp water and some seasoning. Roast for 30 mins, stirring occasionally.

  2. Step 2

    Add the chickpeas with the remaining paprika and roast for a further 30 mins, until the potatoes are golden and the chickpeas crispy on the outside.

  3. Step 3

    Leave to cool for 5-10 mins, then stir through the cooked prawns, seafood sauce and lemon juice. Fold through the lettuce and avocado.

  4. Step 4

    Divide the salad between 4 plates and serve topped with a scattering of chives and a pinch of paprika.