King Prawn California Salad

Meanwhile, halve the lime.

Slice the remaining red onion half as thinly as you can. Pop it into a small bowl and squeeze in half the lime juice. Add a pinch of salt, mix together and set aside to pickle.

Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.

When the sweet potato has 20 mins remaining, add the chickpeas to the baking tray. Spread into an even layer. Return the baking tray to the oven for the remaining time. 

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcelon the middle shelf until soft, 10-12 mins.

Meanwhile, in a small bowl, combine the yoghurt with the remaining lime juice, the olive oil for the dressing and half the honey (see pantry for both amounts). Season with salt and pepper. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add the garlic to the bowl with the dressing. Stir well and set aside.

Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns. Sprinkle over the remaining Central American style spice mix. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, drizzle over the remaining honey (see pantry for amount) and turn to coat. Remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Halve the baby plum tomatoes.

In a large salad bowl, add the tomatoes, sweet potato, roasted onion, and chickpeas. Pour over the yoghurt dressing. Toss well to combine.

Carefully fold through the rocket.