Grilled prawns with roasted gooseberry salsa

Prawns and gooseberries may sound like an odd combination but the sourness of gooseberries makes them a great substitute for tomatillos, which can be hard to find in the UK. Gooseberries vary widely in sweetness however, so add the sugar cautiously to ensure you have enough acidity. The salsa should be pleasantly sour.

45 MINUTES | SERVES 6 AS A STARTER OR SIDE | EASY |

whole shell-on large raw prawns dried chilli flakes a few pinches

SALSA

green gooseberries 450g

onion 1 small

garlic 2 cloves

coriander a large handful of leaves, chopped

lime 1, juiced

green chillies 2, 1 left whole, 1 finely chopped

caster sugar 3 tsp

1 Prepare the barbecue for direct cooking by spreading the coals in an even layer. Heat the oven to 200C/fan 180C/gas 6.

2 Put the gooseberries in a roasting dish and cook in the oven for 20 minutes until collapsed and charred in places. Put in a food processor or blender with all the salsa ingredients, except the sugar and the finely chopped green chilli, and blend. Add a large pinch of seasoning, then add a tsp of sugar at a time until the salsa is pleasantly sweet and sour. Add the finely chopped chilli, and stir.

3 Toss the prawns with some seasoning and the chilli flakes, and cook on the barbecue for 1 minute on each side or until pink. (Alternatively, heat a large frying pan or griddle pan over a high heat. Drizzle the prawns with a little oil then fry or griddle, in batches, for 1 minute on each side until charred and pink.) Serve with the salsa.

PER SERVING 100 kcals | fat 0.8g saturates 0.2g | carbs 9.6g | sugars 9.3g fibre 2.9g | protein 12.2g | salt 0.4g