Ingredients

• 300g/10½oz shallots
• sliced
• 300g//10½oz roasted red peppers from a jar
• sliced
• 70g/2½oz garlic
• thinly sliced
• ½ tsp cayenne pepper
• 100ml/3½fl oz olive oil
• 8 large tiger prawns
• 250g/9oz fat-free Greek-style yoghurt
• 2 garlic cloves
• crushed or finely chopped
• 1 large shallot
• very finely chopped
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 2 tbsp freshly chopped flatleaf parsley
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh mint
• 5 tbsp extra virgin olive oil
• sea salt flakes
• 5 generous handfuls mixed green leaves
• 5 radishes
• thinly sliced
• 1 fennel bulb
• thinly sliced
• sea salt and freshly ground black pepper

Directions

• Put all the sauce ingredients
• except the prawns
• in a saucepan
• cook gently until the shallots are soft then bring to the boil. Transfer the mixture to a blender and blend until smooth. Pass the sauce through a sieve into a bowl. Marinade the prawns in the sauce for 10 minutes.
• For the dressing
• combine the yoghurt
• 125ml/4fl oz cold water
• garlic
• shallot
• vinegar
• lemon juice
• parsley
• chives and mint. Whisk in the olive oil and season with salt
• to taste.
• To cook the prawns
• heat a flat griddle pan until very hot. Push the prawns onto two skewers and cook on each side for 3–4 minutes.
• Meanwhile for the salad
• place the greens
• radishes and fennel in ice-cold water for a few minutes to crisp up. Remove
• drain and pat dry.
• Combine in a salad bowl and spoon the dressing down the sides. Toss the salad using your hands
• pulling the dressing off the sides of the bowl as you do. Season with salt and pepper.
• Serve the prawns on top of the salad.