Chilli prawn roll

Make a meal for one a real treat with this simple but delicious supper. Sriracha adds a hum of heat, but you could use ketchup or finely chopped capers instead.

Ingreadient

• 40g light mayonnaise
• 1 tsp sriracha, to taste
• 2 tsp finely chopped chives
• ½ unwaxed lime, zest, plus 1 tsp juice
• 1 white sourdough roll (or similar)
• 75g Essential Frozen Cooked King Prawns, defrosted
• 1 handful Steve's Leaves Pea Shoots, Baby Spinach & Baby Chard
• 2 tsp Cooks' Ingredients Crispy Fried Onions

Step by step

1. In a bowl, mix the mayonnaise, sriracha, chives, lime zest and juice; season. Cut the roll in half horizontally and toast each half to lightly brown, if liked.
2. Spread with a thin layer of the spicy mayo; stir the prawns into the remainder. Add the salad leaves to the roll and pile the prawns on top. Scatter over the crispy onions and sandwich with the other half of the roll. Serve any extra salad leaves alongside, if liked.