Beef and prawn linguine salad

Tam West

Caramelised beef and seared garlicky salty prawns are two flavours that work superbly together. This “salad” is great because it’s a flexible recipe. Any type of pasta can be used for the base, as can any combination of fresh herbs. Have fun experimenting with your choice of fresh chargrilled vegetables.

Ingredients

300 g	Linguine pasta (Main)
3 Tbsp	Olive oil
200 g	Sirloin steak, diced (Main)
200 g	Raw prawn cutlets, peeled, tails removed (Main)
2 tsp	Crushed garlic
1	Courgette, sliced
1 cup	Cherry tomatoes, sliced in half (Main)
2 tsp	Sliced chives
2 tsp	Chopped basil
2 tsp	Chopped coriander

Directions

1. Bring a large pot of water to the boil with 1 Tbsp salt and ½ Tbsp of the oil. Add linguine and once boiling turn down to a gentle simmer to cook for 12 minutes or until "al dente" (just cooked and firm when bitten in to).
2. Heat barbecue or large frying pan until hot. Lightly season sirloin with salt, add 1 Tbsp of the oil and cook until browned all over. Wipe barbecue clean with paper towels or wash frying pan, then reheat until hot.
3. Pat prawn cutlets dry with paper towels, Place in a bowl, add garlic, 1 Tbsp of the oil, sprinkle with salt then mix together well. Sear for one minute on each side until caramelised.
4. Toss courgette slices with ½ Tbsp of the oil, lightly season then barbecue or pan-fry until caramelised.
5. Mix linguine with courgette, herbs, cherry tomatoes and a good grind of black pepper. Serve with beef and prawns arranged on top.

More of Geoff's of land and sea dishes

• Barbecue chorizo, halloumi and salmon
• F.A.B sandwich