Today was the first of the days that are too hot to cook and almost too hot to eat. Beautiful weather but not really suited to the tagine I had planned to cook. Luckily though, I had some gorgeous prawns in the freezer so a salad came to mind. Almost a 10 minute meal. In fact if you bought ready marinated garlic prawns, it would be a 10 minute meal.

Summer Prawn Salad
500g green prawns
2 cloves garlic, finely chopped
1/2 small red chilli, finely chopped
splosh olive oil
1cm piece ginger, finely grated
cucumber
avocado
salad greens
tomato
radish
orange
red onion
1/2 lemon, juiced
Chang’s fried noodles (horribly unhealthy but I craved them)

Marinate prawns for at least 2 hours in garlic, ginger, chilli and oil.
Make green salad out of remaining ingredients (except the lemon juice and noodles). Pan fry prawns in a big dob of butter. When cooked, remove from heat, retain juices and toss prawns through salad.
Mix lemon juice into pan juices. Dress immediately before serving and then toss through a handful of noodles.
Serve with buttered ciabatta bread.