- 150ml pot soured cream
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small pack mint, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 300g peeled raw king prawns
- 4 tsp vegetable oil
- 3 large garlic cloves, crushed
- 1 bird's-eye chilli, finely chopped (deseeded if you don’t like it too hot)
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 4 large flatbreads
- 3 red peppers, deseeded and thinly sliced
- 3 Little Gem lettuces, shredded
Heat oven to 160C/140C fan/gas 3. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover and put to one side. Wrap the breads in foil and put in the oven to warm.
Heat a griddle pan on a medium- high heat. Toss the peppers in the remaining 2 tsp oil, season and cook on the griddle for 5-10 mins until charred and softened (you may need to do this in two batches). Transfer the peppers to an ovenproof dish, cover with foil and put in the oven to keep warm. Add the prawns to the griddle pan and cook for 2-3 mins each side until pink, cooked through and lightly charred. Serve with the warm wraps, lettuce, peppers and soured cream.