Grilled American Prawns & Chorizo Potato Salad

• While the potatoes are cooking, thinly slice apple (see ingredients). • In a medium bowl, combine slaw mix, apple, mustard cider dressing and a drizzle of olive oil and toss to coat. Season to taste. • In a second medium bowl, combine peeled prawns, All-American spice blend and a drizzle of olive oil.

TIP: Toss the slaw just before serving to keep the slaw crisp. TIP: This is a mild spice blend, but use less if you're sensitive to heat!

• Cut lemon in half. • When the BBQ is hot, grill lemon, cut-side down, until charred, 1-2 minutes. • Meanwhile, grill mild chorizo until charred and cooked through, 4-6 minutes each side. Allow to cool slightly then cut into half-moons. Transfer to a third medium bowl.

No BBQ? Roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lemon cut-side down until charred, 3-4 minutes. Set aside. Cook mild chorizo, tossing, until golden, 8 minutes.

• When the potatoes are ready, grill prawns until pink and starting to curl up, 2-3 minutes each side. Transfer to a serving plate.

No BBQ? Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• Roughly chop parsley. • To the bowl with the chorizo, add mayonnaise, roast potatoes and half the parsley. Toss to combine and season with pepper.