Prawns are so adaptable, here they are transformed with the help of a griddle into a delicious, summery salad.
Ingredients
- 24 (about 250g) raw peeled king prawns, defrosted
- 6 garlic cloves, crushed
- Grated zest and juice of 1 lemon
- 1 tsp sea salt mixed with 1 tsp herbes de Provence
- 3 tbsp olive oil, plus extra for dressing
- 3 large courgettes, sliced into ribbons on a mandoline or with a peeler
- Large bunch of asparagus spears
- 100g fresh or frozen peas
- Small bunch of oregano, leaves picked
Method
- 1. Mix the king prawns, garlic, lemon zest, herbed salt and olive oil together in a bowl. Cover and chill.
- 2. Preheat a griddle until hot. Brush the courgette ribbons with olive oil, then cook on the griddle, in batches, until lightly charred on both sides.
- 3. Blanch the asparagus and peas in boiling water for 2 minutes, drain, then place in a salad bowl with the oregano and griddled courgettes. Dress with lemon juice and olive oil.
- 4. Take 8 wooden skewers and thread 3 marinated prawns onto each. Cook on the griddle for 1-2 minutes on each side until cooked through. Serve with the salad.
Nutritional info
PER SERVING 191kcals, 10.1g fat (1.6g saturated), 17.2g protein, 31.7g carbs, 3.8g sugar, 1.6g salt, 5g fibre