​​Tapas salad

After a mouth-watering salad recipe? This tapas salad is loaded with chorizo, prawns and more. Serve with lemon wedges for a burst of fresh flavour.

​​Tapas salad

Serves

4

Prep

10m

Cooking

20m

Ingredients

  • 750g pkt frozen potato wedges
  • 1 tsp olive oil
  • 1 chorizo sausage, thickly sliced
  • 250g Coles Deli Thawed Seafood Peeled Garlic Prawns
  • 1/3 cup (100g) aioli
  • 400g can chickpeas, rinsed, drained
  • 100g chargrilled peppers (capsicum), coarsely torn
  • 1/2 (80g) pitted green olives, chopped
  • 60g pkt Coles Australian Baby Rocket

Method

STEP 1

Preheat oven to 200°C. Bake the wedges following packet directions or until golden and heated through. 

STEP 2

Meanwhile, heat the oil in a large frying pan over medium-high heat. Add chorizo and cook for 1-2 mins each side or until golden. Transfer to a plate lined with paper towel. Add prawns to  the pan and cook for 1-2 mins each side or until prawns curl and change colour.

STEP 3

Combine the aioli and 2 tbs water in a small bowl. Season. Place chickpeas, capsicum, olive, rocket, chorizo, prawns and potato wedges in a large bowl. Season. Toss to combine. Divide among serving plates. Serve with aioli mixture.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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