Bring a medium saucepan of water to the boil. Add the potatoes and salt. 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 with salt & pepper and stir gently to combine.
Serve the salad on a platter, scattered with chorizo and the lemon halves on the side.
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