- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
For the salsa
- 100 g tomatoes, halved
- 1 red pepper, halved and seeds removed
- 3 cloves garlic
- 1 ancho chilli, halved and seeds removed
- 1 slices rustic white bread
- 2 tbsp almonds
- 30 g whole hazelnuts, without skin
- 1 tbsp red wine vinegar
- 1 tsp sweet paprika
- 1 pinches hot paprika
- 130 ml extra virgin olive oil
For the spinach and sorrel accompaniment
- 400 g spinach leaves
- 100 g sorrel leaves
- 1 lemon, juice only
- 1 pinches grated nutmeg
- freshly ground salt and black pepper
For the prawns
- 500 g king prawns
- 1/2 lemon, juice only
1. Preheat the oven to 200C/gas 6. Roast the tomatoes and peppers for 30 minutes, until just beginning to char around the edges.
2. Toast the garlic cloves and ancho chilli in a dry frying pan for 40 seconds.
3. Soak the ancho chilli in hot water for ten minutes.
4. Heat the oil in a frying pan and fry the bread for one minute, until it absorbs the oil. Remove from the pan and break into small pieces.
5. Put the bread, tomatoes, pepper, chilli, nuts, vinegar, paprika and olive oil into a food processor - blend to a rough paste.
6. Tip the spinach and sorrel leaves into a saucepan with the lemon juice and a dash of water. Cook until wilted - about 3-4 minutes. Season with a pinch of nutmeg, salt and pepper.
7. Preheat a grill, squeeze the lemon juice over the prawns and char-grill the until the prwans turn colour. Serve on a bed of spinach and sorrel, with the salsa on the side.
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