TIP! Prawn skewers can be found in the fresh seafood section of major supermarkets. For less spice, try replacing seasoning with Cajun seasoning, if preferred.

Ingredients

1 (about 28cm) small baguette, thinly sliced

Olive oil cooking spray

1 (125g) chorizo, sliced

2 tsps Portuguese chicken seasoning

8 garlic marinated prawn skewers

1 baby cos lettuce, leaves separated, washed, chopped

250g punnet cherry tomatoes, halved

Lemon wedges, to serve

Creamy Lemon Dressing

1/3 cup garlic aioli

2 tbsps lemon juice

1 1⁄2 tsps Dijon mustard

2 tblsps finely chopped fresh parsley

Method

To make dressing, place all ingredients with 2 tsps water in a bowl. Whisk until smooth. Set aside.

Spray both sides of baguette slices with oil. Heat a large chargrill plate over a medium heat. Add slices. Cook for about 1 minute on each side, or until croutons are lightly charred. Remove.

Add chorizo to same hot plate. Cook, turning regularly for about 3 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.

Sprinkle seasoning over prawns. Add prawns to hot plate. Cook over a medium heat, turning for about 2 to 3 minutes, or until cooked.

Arrange lettuce and tomatoes on a serving platter. Top with prawns and chorizo. Scatter with some of the croutons. Drizzle over some of the dressing. Serve with remaining dressing, croutons and lemon wedges.

Kim Meredith