Ingredients

600g Jersey Royals, scrubbed and halved

150g fresh asparagus spears, trimmed and halved

70g frozen peas

1 tbsp olive oil

1 red onion, peeled and thinly sliced

2 cloves garlic, peeled and chopped

300g cooked king prawns

Dressing

4 tbsp sweet chilli sauce

juice of 1/2 lemon

3 tbsp mayo

Preparation

  1. Bring a pan of lightly salted water to the boil and cook the potatoes for 15 minutes. Drain.

  2. While the potatoes are cooking, bring another pan of lightly salted water to the boil. Add the asparagus and frozen peas and cook for 2 minutes. Drain and set aside.

  3. Heat the oil in a pan and add the onion and garlic. Cook over a gentle heat for 5 minutes until soft but not browned. Add the cooked Jersey Royals, asparagus and peas along with the prawns. Toss well and cook for 2-3 minutes until piping hot.

  4. Divide between 4 serving plates. Whisk together the sweet chilli sauce, lemon juice and mayo. Drizzle overtop of salad.