Delicious light salad with a fresh Vietnamese twist.

Serves 4

Ingredients

6 large Kiffler potatoes, washed
8 large cooked prawns, peeled, tails left on
2 Lebanese cucumbers
1 carrot, peeled
1 bunch fresh basil
1 bunch fresh coriander
½  bunch fresh mint
finely grated rind and juice of 3 limes
2 tbspn brown sugar
2 tbspn fish sauce (optional)
1 small red chilli, seeded, optional

Method

Cook the potatoes in boiling salted water for 8 minutes or until just tender, drain and thickly slice. Set aside to cool.

Place the prawns into a bowl of ice cold salted water to refresh for 5 minutes, drain well and set aside.

Attach the chefs (medium) bowl to the food processor with the coarse shredding disc. Cover and process, shredding the cucumbers and carrot. Remove disc and vegetables.

Attach the all purpose blade to the work (large) bowl. Pick the leaves from the herb stalks and set several of the basil, coriander and mint leaves aside. Place the remainder of the leaves and roughly chopped coriander stalks into the processor bowl. Add the lime rind and juice, sugar, fish sauce and chilli. Cover and process until well chopped.

Arrange the potatoes in the base of serving bowls. Toss the shredded vegetables with a little of the dressing, prawns and the fresh herbs which have been set aside. Top the potato with the vegetables, remaining leaves and spoon over the remaining dressing. Serve immediately.