BARBECUED POTATO SALAD WITH PRAWNS

Serves 4 // Prep 10 mins // Cook 15 mins INGREDIENTS

600g small kipfler potatoes, scrubbed 1kg green king prawns, peeled, tails intact 1 tbsp dijon mustard 2 tsp honey 1 garlic clove, crushed 1 lemon, rind finely grated, juiced 180g brussels sprouts, thinly sliced on a mandolin 60g baby rocket 2 green shallots, trimmed, shredded

METHOD Step 1

Cut potatoes in half lengthways. Place in a microwave-safe bowl with 80ml (⅓ cup) water. Cover with 2 layers of plastic wrap. Microwave on High for 6 minutes or until almost tender. Drain.

Step 2

Devein each prawn by cutting along the back from top to tail and removing the tract. Combine the mustard, honey, garlic, lemon rind and 1 tbs juice in a small bowl. Season. Mix well to combine.

Step 3

Add half the honey mixture to the prawns and toss to coat. Add the remainder to potatoes. Toss to coat. Preheat a lightly oiled barbecue grill or chargrill pan on high. Cook prawns and potato for 2-3 minutes each side or until prawns are cooked and potato is golden and crisp.

Step 4

Toss the warm potato and prawns in a bowl with the brussels sprout, rocket and green shallot. Season. Drizzle with extra lemon juice and toss to combine.

RECIPE PICTURE

Kerrie Ray, Taste magazine Jeremy Simons