A tantalising zesty and vibrant salad.

Serves 2

Prep time 30 minutes


200g cherry tomatoes, halved
120g shredded carrot
100g yellow pepper, diced
150g red onion, diced
175g asparagus, diced
455g shrimp
Olive oil
Chilli powder, to taste
1 tsp fresh oregano
Salt & pepper, to taste
1 lime, juiced
Mixed greens

Ingredients For the Vinaigrette

3 tbsp lime juice
2 tbsp olive oil
2 tbsp honey
½ tsp chili powder
Salt & pepper, to taste


Preheat your oven to 200°C. Line a baking sheet with baking paper, then add on the chopped vegetables. Drizzle on the olive oil, and sprinkle seasonings as desired. Bake for around 10 minutes; remove from the oven.

Make a space in the centre of the vegetables for the shrimp, ensuring they’re placed on a single layer. Drizzle with more olive oil, lime juice and more seasoning, as needed, then bake for 5-6 minutes, until the shrimp are cooked through. Meanwhile, mix together the dressing ingredients in a small bowl.

Combine the veg, shrimp and mixed greens in a large salad bowl, then drizzle with dressing and serve.

Chef’s Tip: If using frozen shrimp, make sure to defrost well – learn from my mistake, to avoid soggy veg!