INGREDIENTS

Chimichurri Sauce:

• 20 g parsley
• 10 g coriander (optional)
• 1 garlic clove
• 60 ml olive oil
• 1½ tbsp red wine vinegar
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (boukovo)
• Salt & pepper

Avocado Lime Cream:

• 1 large ripe avocado
• 70 g strained (Greek) yogurt
• Juice of ½–1 lime
• Zest of ½ lime
• ½ tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp coriander or parsley
• Salt & pepper

Creamy Potato Salad:

• 450 g baby potatoes
• 70 g strained (Greek) yogurt
• 35 g mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp capers
• 35 g pickled gherkins, finely chopped
• 1 spring onion
• 1 tbsp dill
• Zest of ½ lemon
• 1 tbsp lemon juice
• Salt & pepper

Grilled Baby Gem:

• 2–3 baby gem lettuces
• Lemon
• Salt and pepper
• Olive oil
• Grated parmesan, for sprinkling

Mexican Street Corn Salad:

• 250 g canned sweetcorn
• 35 g mayonnaise
• 40 g strained (Greek) yogurt
• Juice of ½ lime
• ½ tsp smoked paprika
• A pinch of chilli flakes
• 1 tbsp finely chopped coriander or parsley
• Salt

ΕΚΤΕΛΕΣΗ

Chimichurri Sauce
Prep time: 10 min
Cook time: – min
Total time: 10 min

1. In a bowl, mix all the ingredients until well combined.

Avocado Lime Cream
Prep time: 5 min
Cook time: – min
Total time: 5 min

1. In a bowl, mash the avocado with a fork, add all the remaining ingredients and mix well.

Creamy Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

1. Boil the baby potatoes in plenty of salted water for about 12–15 minutes, until easily pierced with a fork but not falling apart.
2. Drain and let them cool for a few minutes. Cut any larger ones in half.
3. In a bowl, add the potatoes together with the remaining ingredients and toss gently so they are well coated in the dressing without mashing.
4. Cover and refrigerate for at least 30 minutes. Before serving, taste and adjust the salt, lemon or pepper.
5. Serve chilled.

Grilled Baby Gem
Prep time: 5 min
Cook time: 3–4 min
Total time: 10 min

1. Cut the baby gems in half lengthwise and pat them dry thoroughly.
2. Brush with a little olive oil and season with salt and pepper.
3. Heat a grill pan or non-stick frying pan over high heat until very hot.
4. Place the baby gems cut side down and cook for 2–3 minutes, until deeply coloured with visible char marks.
5. Turn them over and cook for another 30–60 seconds on the other side. They should stay crisp, not go completely soft.
6. Transfer to a platter and let rest for 2–3 minutes.
7. Drizzle with a little lemon juice and top with grated parmesan.

Mexican Street Corn Salad
Prep time: 10 min
Cook time: – min
Total time: 10 min

1. In a bowl, mix all the ingredients until well combined.

Assembling the Platter
On a large flat platter or serving board, arrange the boiled shrimp and place the sides in small bowls around them.
Optionally add lime and lemon wedges, fresh herbs and toasted bread.