• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt. Toss to coat. Roast until just tender, 18-20 minutes. • Lightly crush semi-roasted potatoes on the tray. Sprinkle with shaved Parmesan cheese. Return to oven to roast until golden, 8-10 minutes.

• When potatoes have 10 minutes remaining, halve snacking tomato. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook half the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add a pinch of chilli flakes (if using) and remaining garlic and cook, until fragrant, 1 minute. • Remove from heat and add the honey, tossing to combine. Season to taste. TIP: Cook prawns in batches for best results!

• In a large bowl, combine spinach, rocket & fennel mix, snacking tomatoes and a drizzle of olive oil and the vinegar. Season.

• Divide chilli-garlic honey prawns, Parmesan crushed potatoes and tomato salad between bowls. • Serve with garlic yoghurt. Enjoy!