Carisma Charred Potato & Prawn Salad

1kg Carisma potatoes, sliced 1/2cm thick

12 large prawns, shells removed (tails retained) & cleaned 3 tbsp olive oil

1 lemon, halved

1 chorizo, skin removed and crumbled

200g jarred roasted peppers

100g pitted green olives

1/2 cup basil leaves

FOR DRESSING

1/2 cup extra virgin olive oil

1/3 cup lemon juice

1/2 shallot, finely chopped

1 garlic clove, finely chopped

Bring a medium saucepan of water to the boil. Add the potatoes and season to personal preference. Bring back to the boil and cook for 6 minutes. Drain well and place on a tea towel to dry.
Meanwhile, place the dressing ingredients into a small jar, fasten the lid and shake well.
Heat a BBQ or grill plate to med/ high.
Place the potato slices into a medium bowl and toss with 2 tbsp olive oil. Place onto the hot grill and cook until charred and tender. Return to the bowl.
Toss the prawns in the remaining olive oil in a small bowl and grill until cooked. Place into the bowl with the potatoes.
Cook the chorizo on the grill and place the lemon halves, cut side down, to char and warm through.
Add the roasted peppers, olives and basil to the potatoes and prawns, pour over the dressing, season and stir gently to combine.
Serve the salad on a platter, scattered with chorizo and the lemon halves on the side.