Prawn bruschetta skewers
Serves 8 (easily doubled) Prep 10 mins plus soaking Cook 3-5 mins
200g cooked large prawns (you want about 16), defrosted if frozen ¼ ciabatta, focaccia or a
baguette loaf, cut into cubes 1 tbsp olive oil 1 garlic clove, finely sliced 1 lemon, halved handful parsley leaves,
YOU WILL NEED
1 If using wooden skewers, soak them in hot water for 1 hr before using. If the skewers are really long, use kitchen scissors to halve. On each skewer, thread the tail of the prawn, then a cube of bread, then the top of the prawn so the prawn loops the bread. If the prawns aren’t big enough, just alternate prawns and bread, so each skewer has two of each. Drizzle with olive oil and scatter with garlic. The skewers can now be kept in the fridge for up to 7 hrs.
2 Cook over the hot coals until the bread is toasted. While still on the barbecue, squeeze over the lemon. Remove, season, drizzle with a bit more oil and scatter with parsley. Arrange on a plate or in a small jar sticking up, with a glass of something light, cold and very fizzy. PER SERVING 140 kcals, fat 3g, saturates none, carbs 20g, sugars 1g, fibre 1g, protein 10g, salt 0.9g
These low-fat prawn skewers are perfect for sharing