Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 3/4 cup pearl barley, rinsed, drained
- 1/4 cup currants
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1kilograms large green banana prawns
- 1 lemon, zested
- 2tablespoons continental parsley, chopped
- 2 cloves garlic, crushed
- 120grams baby rocket leaves
- 4 white nectarines, halved, destoned, cut into wedges
- 1/2 cup pecans, chopped
Nutrition per serving
1750kJ / 417Cal
1750 Kilojoules or 417 Calories
20% of daily energy intake*
Protein
4.8grams
Fat
17.5grams
Carbs
27.7grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a delicious barbecue recipe? These prawn skewers are easy to make and pair perfectly with a fresh and fruity salad.
Method
Step 1 of 5
Cook barley in a large saucepan of boiling water for 25 minutes or until just tender. Drain, then refresh under cold water and drain.
Step 2 of 5
Meanwhile, place currants and vinegar in a small saucepan over medium-high heat. Bring to the boil and boil for 1 minute. Remove pan from heat and stir in half the oil and season.
Step 3 of 5
Place prawns, zest, juice, parsley, garlic and remaining oil in a large bowl. Toss to coat and season. Thread 3 prawns onto each of the 4 metal skewers, piercing through the body.
Step 4 of 5
Preheat a greased barbecue plate or grill on high. Cook prawn for 2 minutes on each side or until cooked through.
Step 5 of 5
Meanwhile, combine barley, rocket, nectarine and pecans on a platter. Drizzle with currant dressing, top with prawn skewers and serve.
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