Grilled prawns with salsa romesco

Method

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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Ingredients

For the salsa

100g Tomatoes, halved
1 red pepper, halved and seeds removed
3 garlic cloves
1 ancho chilli, halved and seeds removed
1 slice rustic white bread
2 tbsp blanched almonds
30g whole Hazelnuts, without skin
1 tbsp red wine vinegar
1 tsp sweet Paprika
1 pinch hot Paprika
130ml extra virgin olive oil
Salt

For the spinach and sorrel accompaniment

400g spinach leaves
100g sorrel leaves
1 lemon, juice only
1 pinch grated Nutmeg
freshly ground salt and pepper

For the prawns

500g king prawns
1/2 lemon, juice only

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