Tandoori king prawns with oriental carrot and courgette salad

This was literally a case of needing to do something with king prawns, but having very little else in the kitchen. This 'oriental salad' was just interesting enough to add freshness and complexity to the final platter.

Ingredients:

King prawns (reduced from £2.78 to £1.02)

1 carrot (leftover in fridge)

1 courgette (leftover in fridge)

Few cherry tomatoes (leftover in fridge)

Small ciabatta loaf (reduced to 39p)

Quarter of a lemon (leftover in fridge)

Tandoori massala powder (storecupboard)

Soy sauce

Balsamic vinegar

Olive oil

Salt and pepper

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Marinate king prawns in a little oil, the tandoori powder and lemon juice.

For the salad:

Cut the carrot and courgette into ribbons using a potato peeler.

Mix in a bowl with a little olive oil, a generous drizzle of lemon juice, a little soy sauce and a little balsamic vinegar. 

Season with salt and pepper (but remember the soy sauce is very salty).

Serve with sliced ciabatta and quartered tomatoes.

Total cost: £1.41
Served 2
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