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King prawns with feta, bacon and sweetcorn relish
Fruit and vegetables
½
onion
, chopped (or 50g/1¾oz sliced frozen
onions
)
2
garlic
cloves, chopped (or equivalent frozen
garlic
)
3
tomatoes
, chopped
handful fresh flatleaf
parsley
leaves (or coriander or chives)
200g tin
sweetcorn
(or frozen or fresh
sweetcorn
or peas), drained and rinsed
squeeze
lemon juice
(fresh or bottled)
½
red onion
, chopped (or 50g/1¾oz sliced frozen onions, defrosted)
½ red
pepper
, seeds removed and chopped (or frozen, thoroughly defrosted and diced)
½ green
pepper
, seeds removed and chopped (or frozen, thoroughly defrosted and diced)
Tins, packets and jars
1 tbsp
capers
Cooking ingredients
1 tbsp
olive oil
(or any other oil)
1 tbsp
red wine vinegar
(or white wine, sherry or balsamic)
2 tbsp
caster sugar
(or any sugar or honey)
1 tbsp
olive oil
(or any other oil)
salt and freshly ground
black pepper
Dairy, eggs and chilled
60g/2¼oz feta (or
halloumi
), crumbled
Meat, fish and poultry
12 king
prawns
, peeled and deveined (or frozen
prawns
or frozen fish fillets, diced)
2 streaky
bacon
rashers, chopped
Other
50ml/2fl oz dry
white wine
(or water)
Back to recipe
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