Sunday dinner; Ancho Rubbed Prawns, Yukon Gold Potato Wedges and a Watermelon and Asian Pear Salad.
I rubbed extra large prawns with a mix of ancho powder, oregano, cumin and salt. They marinated for an hour then into the oven at 375 for ten minutes, turning once halfway through. The potatoes were a reBar recipe, wedged, tossed in olive oil and salt and roasted at 400F for 30 minutes. The salad was simple cubes of watermelona nd Asian Pear tossed in a lime and apple cider vinaigrette with some fresh asparagus.