Pil pil prawns

Serves 2

​This, from The Gut Makeover Recipe Book, goes well on a large bed or rocket or salad leaves of your choice and is quick to prepare. You can serve with the skins on or off, though I find they retain more flavour if cooked with skins on.

• 3 tbs extra virgin olive oil

• 2 garlic cloves peeled and finely chopped

• one small chilli finely chopped

• 240g of prawns either cooked or raw

• A sprinkling of paprika

• Juice of one lemon

• A small handful of fresh flat-leaf parsley, chopped

• Pinch of sea salt and freshly ground pepper to taste

Gently heat the oil in a frying pan then add the garlic and chilli and let sizzle for a couple of minutes.
Add the prawns and stir till coated. If using raw, turn and sizzle on both sides till turned from colour grey to pink. This should take about five minutes on a medium heat.
Add the paprika, lemon and parsley, and season with salt and pepper and stir for a couple of minutes.
​To serve, throw this on top of a dressed (eg with extra virgin olive oil and squeezed lemon) pile of salad leaves and eat at once.