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Bay salt prawn skewers
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Total Time:
25 minutes
Grilled prawns with bay leaves paired with a vibrant courgette, pea and bean salad - a delightful and unexpected flavor fusion!
Ingredients:
  • 20 raw king prawns peeled, deveined, from sustainable sources
  • 4 small courgettes
  • 10 fresh bay leaves
  • ½ a lemon
  • 2 large handfuls of freshly podded peas
  • 2 large handfuls of freshly podded broad beans
  • ½ a bunch of fresh mint (15g)
  • a few chive flowers optional
Instructions:
  • Preheat the barbecue until hot. If using wooden skewers, soak four of them in cold water for 10 minutes. Thread 5 prawns onto each skewer, making sure to pierce through both the thick and thin parts of each prawn. Use a speed-peeler or mandolin to slice the courgettes into ribbons. For the bay salt, crumble bay leaves with 1 tablespoon of sea salt in a pestle and mortar, then crush into a vibrant green salt. Sprinkle each prawn kebab with bay salt, drizzle with olive oil, and rub to coat. Grill the skewers on the barbecue for a few minutes on each side. Grill the courgette slices on one side only for about 2 minutes. In a large bowl, combine 3 tablespoons of extra virgin olive oil, lemon juice, peas, broad beans, grilled courgettes, mint leaves, and chive flowers if using. Season with salt and pepper, then gently mix. Serve the vegetables in a large bowl at the table with the skewers on a wooden board beside it.

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