As part of a new and exciting feature, The Rakish Gent is pleased to share a series of exciting new recipes from acclaimed chef Marcus Wareing. Marcus is a Michelin-starred chef and restaurateur, TV personality and acclaimed cookbook author. He is perhaps best known as a judge on the hugely popular Masterchef: The Professionals. Here he share’s the recipe for his prawn, sugar snap, kale, peanut and coriander salad which is perfect for a light spring lunch or dinner.

Prawn, sugar snap, kale, peanut and coriander salad

Serves: 4

Preparation time: 15 minutes

Cooking time: 3 minutes

330g raw king prawns, peeled and veins removed

1 tbsp vegetable oil

150g sugar snap peas, thinly sliced

200g trimmed kale, finely sliced

1⁄2 bunch of coriander, leaves chopped

1⁄2 bunch of spring onions, finely sliced

80g roasted peanuts, chopped

sea salt and freshly ground black

Pepper

FOR THE DRESSING

3 tbsp toasted sesame oil

1 tbsp soy sauce

1⁄2 tbsp runny honey

2 tbsp rice wine vinegar

1⁄2 green chilli, deseeded and finely

diced

1 tbsp peanut butter

This is a lovely light and healthy dish to add to your repertoire. The combination of sugar snap peas, kale and spring onions works really well with the sweetness of prawns, especially with the peanut and coriander.

To make the dressing, whisk all of the ingredients together in a bowl with 4 tablespoons of water and set aside.

To cook the prawns, heat a griddle pan over high heat until smoking. Drizzle the prawns with the oil and season with sea salt and pepper then cook on the griddle for about 11⁄2 minutes on each side, or until cooked through. Mix the sugar snap peas, kale, coriander and spring onions together in a bowl. Add the dressing and mix well. Place on a large serving platter then top with the prawns and peanuts.

Recipe from Marcus’ Kitchen by Marcus Wareing (HarperCollins) out now.