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GRIDDLED ICEBERG AND PRAWN SALAD

Diet & Nutrition   Gluten Free|Sugar Free  

Time: 30 min Serves: 4

A delicious summer salad perfect for lunch or as a barbecue dish in summer.

Ingredients:

  • 150g quick cook seven grains (or any mixed grains you prefer)
  • 2 iceberg lettuces, cut into eighths, washed and patted dry
  • 2 tbsp olive oil
  • 165g raw peeled king prawns
  • 5 radishes, trimmed and sliced

 

Dressing:

  • 75g fresh coriander
  • 50g flat-leaf parsley
  • 3 garlic cloves, roughly chopped
  • 1 tbsp extra-virgin olive oil
  • 1 green chilli, seeded and roughly chopped
  • 4 cherry tomatoes
  • ½ lemon, juiced


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Method:

  1. Soak 4 wooden skewers for 10 mins. Meanwhile, make the sauce. In a food processor, finely chop the coriander and parsley. Add the other ingredients, seasoning and 2-3 tsp water to loosen, and whizz until well combined. Set aside.
  2. Cook the grains following the pack instructions. Drain; set aside.
  3. Meanwhile, toss the lettuce wedges with 1 tbsp oil; season. Heat a griddle pan and cook a few wedges at a time for 2-3 mins, turning halfway, until char lines appear. Remove; set aside.
  4. Toss the prawns with 1 tbsp oil, then thread onto the skewers. Heat the griddle until hot and cook the prawn skewers for 2 mins, or until pink. Turn and cook for 1 min, or until cooked through.
  5. Divide the radishes, grains, lettuce and prawns between 4 plates. Drizzle over half the sauce and serve the rest in a bowl alongside.
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