Honey chipotle shrimp and roasted poblano salad

After a couple of days on the road and eating (what felt like) a lot of 'junk' food, I decided to opt for a healthier option for supper last night. I've always wanted to have a go at making tortilla 'bowls' and discovered that these can be baked, rather than fried. Brimming with fresh salad leaves, warm prawns and roasted peppers, our dinner felt very virtuous....and what do to with the bowls afterwards? I would suggest smothering with local desert honey.

Serves 2

Dressing
2 tbsp honey
1 tbsp lime
1/2 chipotle in adobo, finely diced
2 tbsp olive oil

300g prawns
Salad leaves of your choice
1/2 poblano pepper (or bell pepper), chargrilled and thinly sliced
2 large tortillas

Snugly place each tortilla in a glass bowl and bake in a low oven for 20 mins. Allow to dry. Place the salad, poblano pepper strips and any other salad ingredients (toasted corn, pinto beans etc.) you like into each bowl.

Pan fry the prawns in a wok and as soon as they turn pink, add the dressing. Give everything a quick stir and tip over the salad. Devour.