Ingredients

• ½ romano pepper
• core and seeds removed
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp olive oil
• squeeze lemon juice
• 2 tbsp chopped fresh coriander
• ½ red chilli
• seeded and cut into long thin strips
• salt and freshly ground black pepper
• 85g/3oz linguine pasta
• cooked according to packet instructions
• 1 tbsp olive oil
• knob of butter
• 150g/5oz raw peeled tiger prawns
• pinch paprika
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Place the pepper into an ovenproof frying pan or baking tray and drizzle over the olive oil
• then season well with salt and freshly ground black pepper. Place into the oven to bake for 12-14 minutes
• until cooked through and lightly charred.
• Remove from the oven
• place the pepper into a bowl and cover with cling film for five minutes. Remove the cling film and peel away the pepper skin. Finely chop the pepper.
• For the linguine
• mix the olive oil
• lemon juice
• coriander and chilli together in a bowl. Season
• to taste
• with salt and freshly ground black pepper and stir to combine.
• Add the pasta to the dressing and stir in the roasted red pepper until evenly combined. Set aside to allow the flavours to combine.
• Meanwhile
• for the prawns
• heat the rest of the olive oil in a frying pan. Add the olive oil and butter and once the butter is foaming
• add the prawns.
• Sprinkle over the paprika
• stirring well to coat
• then fry the prawns for 1-2 minutes or until the prawns are cooked through. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the pasta salad into a bowl and place the prawns on top.