300g small salad potatoes, halved or cut into quarters depending on size
2 tsp sunflower oil
1 tsp fish sauce
1 lime, finely grated zest and juice
2 tsp light brown soft sugar
1 clove garlic, crushed
2 fresh kaffir lime leaves, thinly sliced
1 small iceberg lettuce, cut into slim wedges
1 red grapefruit, peeled and segmented
175g pack cooked North Atlantic prawns  


1. Preheat the oven to 220°C, gas mark 7. Toss the potatoes with the oil and 2 tbsp water in a roasting tin. Season, then roast for about 25 minutes until tender and golden.

2. Meanwhile, mix together the fish sauce, lime zest and juice, sugar, garlic, lime leaves and 1 tbsp water.

3. Divide the lettuce, potatoes, grapefruit and prawns between two plates and pour over the dressing.  

Cook’s tipIf you like a little spice, add chopped Thai red chilli, dried chilli flakes, cayenne or chilli sauce to the dressing. Other citrus fruits would be good too, or even mango or pineapple, if more readily available. Also any salad leaves or al dente green beans or other green veg will work here as well.


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