Greek barbecued prawn salad
SERVES 4 PREP AND COOK TIME 20 MINUTES
⅓ cup (80ml) lemon juice
1 tablespoon honey
4 cloves garlic, crushed
¼ teaspoon cayenne pepper
600g peeled green prawns, tails intact
¼ cup (60ml) lemon juice, extra 1 ½ tablespoons honey, extra
100g baby spinach leaves
1 small (100g) red onion, sliced thinly 250g cherry tomatoes, halved 1 tablespoon finely shredded fresh mint leaves
1 tablespoon finely shredded fresh basil leaves
100g fetta, chopped coarsely
1 Combine the juice, honey, garlic, cayenne pepper and prawns in a large bowl.
2 Cook prawns on a heated oiled grill plate (or grill or barbecue) until browned and just cooked through.
3 Meanwhile, stir extra juice and honey in a small jug until dressing is combined.
4 Combine prawns with remaining ingredients in a large bowl; drizzle with dressing, toss to combine. Season.
Nutritional count per serving: 7.1g total fat (4.2g saturated fat); 1184kJ (283 cal); 15.5g carbohydrate; 37g protein; 2.7g fibre.