Griddled prawns with warm salad

Griddled prawns with warm salad
  • Serves icon Serves 4
  • Time icon Takes 15 min to make, 10-15 min to cook, plus marinating

Prawns are so adaptable – here they are transformed with the help of a griddle into a tasty salad.

Nutrition: per serving

Calories
191kcals
Fat
10.1g (1.6g saturated)
Protein
17.2g
Carbohydrates
31.7g (3.8g sugar)
Fibre
5g
Salt
1.6g
Calories
191kcals
Fat
10.1g (1.6g saturated)
Protein
17.2g
Carbohydrates
31.7g (3.8g sugar)
Fibre
5g
Salt
1.6g

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.

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