Jason Atherton served up tasty spicy marinated prawns with salad and yoghurt dressing on Saturday Kitchen.

The ingredients for the sauce and prawns are: 300g shallots, sliced, 300g roasted red peppers from a jar, sliced, 70g garlic, thinly sliced, ½ tsp cayenne pepper, 100ml olive oil and 8 large tiger prawns.

For the yoghurt dressing: 250g fat-free Greek-style yoghurt, 2 garlic cloves, crushed or finely chopped, 1 large shallot, very finely chopped, 2 tbsp white wine vinegar, 2 tbsp lemon juice, 2 tbsp freshly chopped flatleaf parsley, 2 tbsp chopped fresh chives, 1 tbsp chopped fresh mint, 5 tbsp extra virgin olive oil and sea salt flakes.

For the salad: 5 generous handfuls mixed green leavesm, 5 radishes, thinly sliced, 1 fennel bulb, thinly sliced, sea salt and freshly ground black pepper.