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 prawns with chickpea and spinach salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spinach, chickpeas, and zesty mustard dressing elevate grilled prawns with flavor-packed goodness.
Ingredients:
  • 20 (about 685g) green prawns, peeled leaving tails intact, deveined
  • 125ml (1/2 cup) fresh lemon juice
  • 18.20 gm olive oil
  • 40.00 ml coarsely chopped fresh oregano
  • 40.00 ml coarsely chopped fresh chives
  • Salt & freshly ground black pepper
  • Olive oil spray
  • Lemon wedges, to serve
  • 100g baby spinach leaves
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 x 200g punnet grape tomatoes, halved
  • 1/2 red onion, halved, thinly sliced
  • 42.00 gm fresh lemon juice
  • 9.20 gm extra virgin olive oil
  • 5.90 gm wholegrain mustard
Instructions:
  • Skewer each prawn from the tail end and place them in a large, shallow glass or ceramic dish.
  • In a medium jug, mix lemon juice, oil, oregano, and chives. Add salt and pepper for seasoning. Pour this mixture over the prawns, ensuring they are evenly coated. Cover with plastic wrap and refrigerate for 30 minutes for the flavors to meld.
  • Prepare the chickpea & spinach salad by mixing spinach, chickpeas, tomato, and onion in a large bowl. In a separate container, blend lemon juice, oil, and mustard. Season generously with salt and pepper to taste.
  • Preheat a chargrill pan over high heat and coat it with olive oil spray. After draining the prawn skewers, grill half of them for 4 minutes on each side until they are fully cooked and have a nice char. Keep the cooked skewers warm by covering them with foil on a plate. Grill the remaining prawn skewers in the same manner.
  • Drizzle salad with dressing, gently toss to coat. Divide among plates, top with prawn skewers, and serve with lemon wedges.

Similar Recipes