Griddled Garlic Prawns with Chorizo Salad

Ingredients:

• 115g pack Co-op garlic and herb king prawn kebabs

• 30g Co-op chorizo ring, sliced

• 115g Co-op baby leaf salad

• 250g Co-op baby plum tomatoes, halved

• 1 avocado, thinly sliced

• 40g Co-op Feta

• 1 red chilli, thinly sliced (optional)

• 2 tbsp Co-op olive oil

• Juice of ½ lemon

• ½ tsp smoked paprika

• Crusty bread, to serve (optional)

Directions:

1. Heat a griddle pan over a high heat

2. Add the prawn kebabs and cook according to the pack instructions. Set aside

3. Meanwhile, cook the chorizo in a small frying pan over a medium-high heat for around 5 mins, turning once halfway through, until crisp

4. Transfer to a plate lined with kitchen paper

5. Divide the baby leaf salad between 2 plates and scatter over the tomatoes, avocado and chorizo

6. Top with the kebabs and crumble over the Feta

7. Sprinkle with the chilli, if using

8. In a small bowl, mix the olive oil, lemon juice and paprika together and season

9. Drizzle over the salad before serving — with crusty bread, if you like