Summer has well and truly arrived, which makes me automatically reach for fresh, zingy flavours. The combination of lemon, chilli & garlic is an absolute classic and one that I keep coming back to.
I’m not normally a big fan of potatoes, opting for pasta or rice (this recipe would also work with either) but new season baby potatoes taste so utterly delicious I thought I’d experiment with them, and I was pretty excited by the results. It’s not a salad in the usual sense of the word, using wilted spinach instead of typical raw leaves, but it works, hot or cold, and makes for a pretty delicious summer lunch.
Ingredients (Serves 2)
- King Prawns, 300g
- A bag of cooking spinach, washed
- A generous handful of new potatoes, scrubbed and quartered
- A handgful of Flat leaf Parsley, chopped
- The juice of 1 Lemon
- A scattering of chilli flakes, to taste
- 1 fat clove of garlic, crushed
- A handful of Pine nuts
- A generous glug of olive oil
- Salt and pepper, to season
Pop the potatoes into a pan of salted water and boil until they’re ready (when a knife easily cuts through but before they start falling apart).
When the potatoes are nearly ready, heat olive oil on a medium heat in a large frying pan, and add the garlic and chilli. When they start to smell and become fragrant, add the prawns and pine nuts until both are cooked and the pine nuts lightly toasted (you may need to turn down the heat). Add the spinach and allow it to semi-wilt, before adding the drained, cooked potatoes. Finally, add the lemon juice and parsley, and toss everything together. Check the seasoning before serving.