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Prawns and red peppers with saffron mayo recipe

Prawns and red peppers with saffron mayo recipe

8 ratings

Enjoy a night in for two with this easy roasted red pepper and prawn starter to kick things off. Ready in just 15 minutes but full of flavour with a parsley and lemon dressing, saffron mayonnaise and toasted garlic ciabatta on the side. See method

  • Serves 2
  • 10 mins to prepare and 5 mins to cook
  • 320 calories / serving
  • Dairy-free

Ingredients

  • 4 slices ciabatta
  • 4 tsp olive oil
  • 1 garlic clove, halved
  • 90g pack cooked stir-fry king prawns
  • 100g roasted red peppers, drained and sliced into thin strips
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped parsley leaves
  • pinch of saffron (4-5 threads)
  • 40g mayonnaise

Each serving contains

  • Energy

    1330kj
    320kcal     16%

  • Fat

    22g 32%

  • Saturates

    2g 12%

  • Sugars

    1g 2%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 17.8g Protein 12g Fibre 1.2g

Method

  1. Heat a griddle pan over a high heat. Brush both sides of the ciabatta slices with 1 tsp of the olive oil and toast in the pan, turning, until golden. Rub one side of each slice with the cut side of the garlic clove.
  2. In a bowl, mix the prawns with the peppers, lemon juice, parsley leaves, the remaining olive oil and some seasoning.
  3. Put the saffron in a small, heatproof bowl and pour over 1 tbsp boiling water. Stir, then leave to infuse for 2 mins, stirring often. Add the mayonnaise and mix well.
  4. Serve the prawns and peppers with a spoonful of saffron mayonnaise and 2 slices of toasted ciabatta each.

See more Dinner for two recipes

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