KING PRAWN STIR-FRY WITH BROCCOLI AND ROASTED RED PEPPER DRESSING

SERVES 4

FOR THE ROASTED RED PEPPER DRESSING

1 large roasted red pepper, from a jar, finely chopped

1 level tsp smoked paprika 10 sweet, ripe cherry tomatoes, finely chopped

2tbsp extra-virgin olive oil

1-2tsp balsamic or sherry vinegar

FOR THE PRAWNS

2tbsp olive oil

3 garlic cloves, peeled and finely sliced

16 king prawns, peeled

350g (12oz) green or purple sprouting broccoli, woody ends trimmed and florets sliced in half A handful of almonds, toasted and chopped

Salt and freshly ground black pepper

In a bowl, mix the red pepper dressing ingredients together. Set aside.

In a wok or frying pan, heat 1tbsp oil until hot. Add the garlic and prawns and cook for 3-4 minutes, until the prawns are charred in places and just cooked through. The garlic should be pale golden, not burnt. Remove to a plate.

Heat the remaining oil in the pan. Add the broccoli and stir-fry for 3-4 minutes, until softened and slightly charred. Return the prawns and garlic to the pan with the almonds. Stir and cook for 2 minutes, then pour the dressing over. Season and serve immediately.