BARBECUED SPUD LITE
& PRAWN COCKTAIL SALAD
SERVES: 8 – 10
INGREDIENTS
500g Spud Lite potatoes, cut into 5mm thick slices
1 tbsp olive oil
2 Cos lettuce, cut into wedges
500g cooked prawns, peeled
1 Lebanese cucumber, diced
3 avocadoes, peeled, deseeded and cut into wedges
3 radish, thinly sliced
1 tbsp finely chopped flat leaf parsley
1 tbsp chopped chives
1/4 cup chervil leaves
Salt flakes and freshly ground black pepper
Cocktail Dressing
1/2 cup Greek yogurt
1/3 cup Tomato sauce
1 tbsp Horseradish cream
1 tsp Worcestershire sauce
Tabasco sauce, to taste
Freshly ground black pepper
METHOD
1. BBQ!
Heat a barbecue or chargrill pan to medium-high. Brush potato slices with olive oil and chargrill for 2 minutes on each side or until cooked through. Place on a serving platter and set aside. Chargrill cos lettuce for 2 minutes each side or until charred. Place on platter with potatoes.
2. Cocktail Dressing
For the cocktail dressing, combine yogurt, tomato sauce, horseradish, Worcestershire sauce, Tabasco sauce, salt and pepper together in a small mixing bowl, stirring until well combined. Set aside until required.
3. Make Spud Lite Salad
Scatter prawns, cucumber, avocado, radish and parsley over the cooked potato and lettuce. Drizzle cocktail dressing over the top and finish by scattering chives, chervil and salt and pepper over the top.
YOU MIGHT ALSO LIKE…
Italian Style Potato Salad
ITALIAN STYLE POTATO SALAD PREP TIME: 5 MINUTESCOOKING TIME: 5-7 MINS SERVES: 4INGREDIENTS 2 x 350g packs Spud Lite Microwave potatoes½ red onion, finely diced1/3 cup flat-leaf parsley, roughly choppedItalian vinaigrette2 tablespoons red wine vinegar2 tablespoons...
Thai Style Grilled Beef & Potato Salad
THAI STYLE GRILLED BEEF & POTATO SALAD PREP TIME: 15 MINS PLUS MARINATING TIMECOOKING TIME: 25 MINUTESSERVES: 4INGREDIENTS 2 scotch fillet beef steaks1 tablespoon oyster sauce2 ½ tablespoons peanut oil700g Spud Lite potato, sliced 5mm thick1 Lebanese cucumber,...