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.


  • 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


  1. Add the basil, parsley, coriander pink berries and 100ml of the olive oil into the Spice Grinder and blend until smooth.
  2. Infuse the prawn tails in half the sauce.
  3. Cut the romaine lettuce in half lengthways. Sprinkle with a little olive oil and season well.
  4. Preheat the Entertaining Grill to 230˚C.
  5. Flash grill the lettuce for 10 seconds on just one side and place half a lettuce on each plate.
  6. Grill the prawns and courgette slices, turning occasionally, until cooked through. Season to taste.
  7. Toast the almonds and cashew nuts.
  8. Add the prawns and courgette slices to the plates, with the romaine lettuce.
  9. Sprinkle over the toasted nuts, the pomegranate seeds and diced avocados.
  10. Grate some lemon zest on top of each plate.
  11. Squeeze the juice into the remaining marinade and drizzle the sauce over each plate.