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Barbecued prawns with salsa verde
Barbecued prawns with salsa verde
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate your next party with this gourmet barbecue prawn dish.
Ingredients:
  • 18.20 gm olive oil
  • 1.5kg medium green tiger prawns, peeled with tails intact, cleaned
  • 2 red onions, cut into wedges
  • 2 witlof, trimmed, quartered lengthwise
  • 180g haloumi, (see note) thickly sliced
  • 1 bunch watercress, sprigs picked
  • 125.00 ml roughly chopped mint
  • 125.00 ml roughly chopped flat-leaf parsley
  • 60g (1/2 cup) pitted green olives, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 anchovy fillets, finely chopped
  • 40.00 ml finely chopped toasted slivered almonds
  • 20.00 ml salted baby capers
  • 125ml (1/2 cup) olive oil
  • 2 lemons, zested, juiced
Instructions:
  • Preheat the barbecue to high heat. For the green olive salsa verde, combine mint, parsley, olives, garlic, anchovies, almonds, and capers in a bowl. Whisk in oil, zest, and juice until well combined. Season with salt and pepper to taste.
  • Drizzle 2 teaspoons of oil over the prawns, season, and toss to coat evenly. Grill for 2 minutes on each side until lightly charred and cooked through. Transfer to a plate, cover to keep warm.
  • Brush the onions, witlof, and haloumi with the remaining oil. Season the onions and witlof, then grill for 2 minutes on each side until lightly charred. Transfer to a plate. Grill the haloumi for 1 minute on each side until lightly charred.
  • Assemble onions, witlof, haloumi, prawns, and watercress on a platter, then generously drizzle with salsa verde before serving.

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