Chimicurri Prawn Skewers and Paprika Chips

In the meantime, quarter and peel the onion, then separate the layers.

Peel and grate the garlic (or use a garlic press).

Zest and halve the lime.

Drain the prawns.

Add the prawns and onion to a medium-sized bowl, drizzle with olive oil, and season with salt and pepper. Add half the lime zest, half of the garlic, and the remaining paprika, mix until well coated.

Thread the prawns and onion onto skewers, then pop them on a large baking tray lined with foil. Bake on the middle shelf of your oven for 12-15 mins.

IMPORTANT: Wash your hands and equipment after handling raw prawns.

While everything cooks in the oven, make the chimichurri.

Roughly chop the parsley (stalks and all). Add to a medium-sized bowl with a squeeze of half the lime, chilli flakes, the remaining garlic and the olive oil for the chimichurri (see pantry for amount). 

Season with salt and pepper and set aside for later.

Cut the tomato into 1cm chunks. 

Add to a bowl with the olive oil and sugar for the dressing (see pantry for both amounts).

Add a squeeze of the remaining lime. 

Once the prawns have been removed from the oven, drizzle over the honey (see pantry for amount).

Just before you are ready to serve, toss the baby leaves through the salad.