Griddled asparagus with prawns & rouille
A light shellfish salad that's packed with flavour and dressed with Dijon mustard, saffron and garlic mayonnaise
Separate the lettuce leaves, put on a large dish and sprinkle over the cress.
Combine all the dressing ingredients with a few tsp water to make a runny consistency. Drizzle over the lettuce and cress and serve.