• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional).
• Pop onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Cut the tomato into 2cm chunks. Thinly slice the cheese widthways.
• Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a tablespoon to scoop it out.
• Trim the salad leaves, then thinly slice or tear into bite-sized pieces. 
• Just before serving, toss the salad leaves with tomato, apple cider vinegar and a drizzle of oil.
• Season with salt and pepper.

• Place a pan over medium heat (no oil).
• Dry-fry the cashews until lightly toasted, 1-2 mins. Remove from the pan and set aside. Fry the cheese until golden, 2-3 mins each side. Remove from the pan.
• When the potatoes have been cooking for 20 mins, return the pan to medium-high heat with a drizzle of oil.
• Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 

• Divide the cheese, prawns and potatoes between plates.
• Serve the salad alongside topped with mango chutney, avocado and cashews.