Grilled Prawn Salad
Servings:
4
Prep. Time:
15 minutes
Cook Time:
15 minutes
Grilled Prawn Salad is the perfect, light dinner to enjoy in the summer months. It tastes delicious with diced avocado, pomegranate seeds and toasted cashews.
Ingredients:
- 12 king prawn tails, shelled
- 4 small romaine lettuce
- 1 courgette, sliced
- 4 tbsp. pomegranate seeds
- 2 avocados, diced
- 1 lemon
- 2 kumquats, sliced
- 1 sprig basil
- 1 sprig coriander
- 1 tbsp. pink betties
- 2 tbsp. cashew nuts
- 2 tbsp. slivered almonds
- Salt and ground pepper
- 150ml olive oil
Directions:
- Add the basil, parsley, coriander pink berries and 100ml of the olive oil into the Spice Grinder and blend until smooth.
- Infuse the prawn tails in half the sauce.
- Cut the romaine lettuce in half lengthways. Sprinkle with a little olive oil and season well.
- Preheat the Entertaining Grill to 230˚C.
- Flash grill the lettuce for 10 seconds on just one side and place half a lettuce on each plate.
- Grill the prawns and courgette slices, turning occasionally, until cooked through. Season to taste.
- Toast the almonds and cashew nuts.
- Add the prawns and courgette slices to the plates, with the romaine lettuce.
- Sprinkle over the toasted nuts, the pomegranate seeds and diced avocados.
- Grate some lemon zest on top of each plate.
- Squeeze the juice into the remaining marinade and drizzle the sauce over each plate.
