adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued honey prawn, grapefruit and barley salad recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Versatile and vibrant prawn salad perfect for any occasion.
Ingredients:
  • 165.00 gm pearl barley, rinsed
  • 200g green beans, trimmed, halved lengthways
  • 500g green medium king prawns, peeled, deveined, tails intact
  • 23.40 gm wholegrain mustard
  • 23.40 gm dijon mustard
  • 28.60 gm honey
  • 3 ruby red grapefruit
  • 36.40 gm extra virgin olive oil
  • 40.00 ml finely chopped fresh chives
  • 100g mixed salad leaves
  • 1 avocado, sliced
Instructions:
  • Boil barley in a large saucepan for 25 minutes until tender. Add beans for the last minute of cooking. Drain, cool under cold water, and transfer to a large bowl.
  • Next, combine prawns, mustards, and honey in a bowl. Season with salt and pepper, then toss to coat evenly.
  • Squeeze one grapefruit to get 1⁄3 cup juice. Combine the grapefruit juice, oil, and half of the chives in a jar with a lid. Season with salt and pepper. Close the lid tightly and shake well to mix. Peel and cut the remaining grapefruit into segments.
  • Preheat a barbecue grill or chargrill pan on high heat before adding prawns. Cook the prawns, turning them, for 2 to 3 minutes until they are just cooked through.
  • Combine salad leaves, avocado, grapefruit, and prawns with the barley mixture, tossing gently. Transfer the mixture to a serving platter. Drizzle with dressing and sprinkle with the remaining chives before serving.

Similar Recipes