Sunday Tasmanian - Tassie Living - - ON SUNDAY -

“A siz­zling starter be­fore the main event” MAKES 12 SKEWERS

½ bunch basil, leaves picked, plus ex­tra

to serve ½ bunch tarragon, leaves picked Finely grated zest and juice of 1 lemon,

«Õà iÝÌÀ> Üi`}ià ̜ ÃiÀÛi 1 gar­lic clove Ó{ >À}i }Àii˜ «À>ܘÃ] «iii` >˜`

cleaned, tails in­tact ¼ cup (60ml) ex­tra vir­gin olive oil 6 medium truss toma­toes, halved To make the prawn mari­nade, place the basil, tarragon, lemon juice and zest, gar­lic and olive oil in a food pro­ces­sor, sea­son, CPF YJK\ VQ C TQWIJ RCUVG

Thread a prawn onto a skewer, then a VQOCVQ JCNH VJGP CPQVJGT RTCYP 4GRGCV with re­main­ing prawns and toma­toes to OCMG UMGYGTU $TWUJ CNN YKVJ VJG RCUVG

Pre­heat bar­be­cue or char­grill over a JKIJ JGCV %QQM VJG RTCYP UMGYGTU HQT 2-3 min­utes a side un­til just cooked VJTQWIJ 5GTXG YKVJ GZVTC NGOQP YGFIGU CPF DCUKN NGCXGU NUTRITION • 9G PRO­TEIN • 1G SAT FAT • 2G CARB • 2G SUG­ARS • 1410MG SODIUM • 90 CAL (385KJ)

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