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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

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.
In a bowl, mix the prawns with the peppers, lemon juice, parsley leaves, the remaining olive oil and some seasoning.
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.
Serve the prawns and peppers with a spoonful of saffron mayonnaise and 2 slices of toasted ciabatta each.

See more Dinner for two recipes