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Sticky barbecued prawn salad
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Total Time:
55 minutes
Ingredients:
  • 4 cloves of garlic
  • 4 spring onions
  • 1 fresh green chilli
  • ½ bunch of fresh basil
  • 12 large unpeeled raw Aussie banana prawns
  • 1 lemon
  • olive oil
  • 75 ml sweet chilli sauce
  • 8 thin slices of focaccia bread
  • 2 large ripe tomatoes
  • 1 handful of ripe mixed-colour cherry tomatoes
  • 2 ripe avocados
  • balsamic vinegar
  • 1 lime
  • extra virgin olive oil
Instructions:
  • 1. Prepare the barbecue with a hot side and a cooler side. Chop 3 garlic cloves and spring onions. Slice the chilli, pick basil leaves, and remove prawn legs. Halve the lemon. 2. Heat a pan, add oil, garlic, spring onions, chilli, basil stalks, chilli sauce, and water. Cook until thickened. Move to cool side of grill. 3. Toast focaccia until golden, rub with garlic. Toss large and cherry tomatoes with balsamic. Slice and squeeze lime over avocados. Grill prawns and lemon. 4. Place garlicky focaccia on a platter, top with tomatoes and avocado. Drizzle with olive oil. 5. Coat prawns in glaze, add grilled lemon. Place on salad, drizzle with sauce. Garnish with basil leaves and serve.

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