BBQ doesn’t have to be burgers !!
This salad makes a very chi chi summer BBQ starter or even main course salad dish. Prawns are so easy to cook on the BBQ, taking only three minutes a side. Sumac is a Middle Eastern spice available in Asian markets and gives a wonderful lemony flavour to the prawns. I only buy my seafood from my fishmonger, as the quality and value is superb. Alternatively, you can find fantastic prawns in the freezer section in most Asian markets.
Serves 4
12 raw tiger prawns, shelled and deveined
1tbls olive oil
2tsp sumac
1kg watermelon, peeled and cubed
½ small onion, very finely sliced
10 pitted black olives, halved
150g feta cheese, crumbled
150g baby spinach leaves
1tbls olive oil
1tbls lemon juice
2tbls chopped fresh mint
Method:
- Mix the olive oil and sumac together and toss through the prawns. Cover and marinade for 20 minutes.
- Griddle the prawns on a griddle pan or BBQ and cook for 3 minutes each side until pink, firm and curled up.
- Finely slice the red onion and mix with the tablespoon of olive oil and lemon juice. Leave this to ‘pickle’ for 5 minutes.
- Toss together the baby spinach, watermelon, feta, olives and the marinated red onion.
- Divide the salad amongst four plates and place the prawns on top, drizzle over extra lemon, olive oil and fresh mint.
- Alternatively, serve the salad and prawns on skewers or in individual baby cos lettuce leaves.
I have a one day weekend BBQ Class running this summer if you fancy becoming a BBQ King or Queen!!
If you would like to book my class on the 30th June click here
Enjoy the summer ! Delish
Rozanne x
Filed under: BBQ, Recipes, Salad Tagged: | BBQ recipes, Delish, Prawn Salad, Rozanne Stevens, Salads
