Barbecued Prawn Skewers With Nectarine Salad

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13 Ingredients

Number of servings

Salad dressing

1/4 cup currants
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/2teaspoons pepper

120grams baby rocket
1/4 cup pecans
4 white nectarines, halved, destoned, cut into wedge
ingredient tip
1kilograms large thawed green banana prawns
1 lemon, zested, juiced
1/4 bunch continental parsley, leaves picked, chopped
2 cloves garlic, crushed
6 large metal skewers
1/2teaspoons pepper

Nutrition per serving

15% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Add this summer salad to your entertaining repertoire, featuring easy BBQ prawn skewers with a refreshing, seasonal nectarine salad.

We recommend using green banana prawns because they retain their shape well when cooked and their light, sweet flavour works well with the currant marinade and peppery rocket salad.

Method

Step 1 of 4

Make the salad dressing first. Place currants and vinegar in a small saucepan over medium-high heat. Bring to the boil and boil for 1 minute so the currants get nice and plump. Remove pan from heat and stir in half the oil and season with pepper. Set aside.

Step 2 of 4

Combine rocket, nectarines and pecans in a large bowl and set aside for serving. Next, place prawns, lemon zest, lemon juice, parsley, garlic and remaining oil in a large bowl. Season with pepper, then toss to coat, being careful not to cut up the prawns.

Tip:

You can use the prawns whole. There’s no need to shell them!

Step 3 of 4

Thread prawns onto large metal skewers, piercing through the body.

Tip:

You should be able to fit about three prawns on one skewer, depending on the size of your skewer and grill pan or barbecue.

Step 4 of 4

Preheat a greased barbecue plate or grill pan to high. Cook prawns for 2 minutes on each side or until cooked through. Place skewers on top of nectarine salad. Drizzle with currant sauce to serve.

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