Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and mince the garlic. Chop the sun dried tomatoes into very small pieces. Finely chop the freshparsley. Grate the Parmesan.
2 Fry prawns
Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer to a plate and set aside. Reserve the pan.
3 Make sauce
Return the pan to a medium heat. Loosen any sticky bits from the bottom of the pan with a spatula. Add a second drizzle of oil, if needed. Add the garlic and sun dried tomatoes and stir for 1-2 min. Add the measured water, stockcube and cream. Bring to a simmer and cook for 3 min.
4 Prep salad
Meanwhile, roughly chop the Romainelettuce. Halve the cherrytomatoes. In a large bowl, whisk the oliveoil, honey, wholegrain mustard and balsamicvinegar with a pinch of salt and pepper. Add the Romaine, Kalamataolives, almondflakes and cherry tomatoes to the bowl and toss.
Finally, fold in the grated Parmesan. Simmer for 2 min or until thickened. Once thickened, return the prawns to the pan. Stir through the freshparsley. Simmer for a final 1 min.