Greek bar­be­cued prawn salad

The Australian Women's Weekly - - Healthy Meals -


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.

Greek bar­be­cued prawn salad

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