Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 16 large green banana prawns, peeled, deveined, tails intact
- 1/2 pineapple, peeled, cored, cut into 3cm pieces
- 2 red capsicums, halved, deseeded, cut into 3cm pieces
- 5milliliter olive oil cooking spray
- 2 tomatoes
- 1/4 green cabbage, finely shredded
- 1 red onion, thinly sliced into rounds
- 420grams black beans no added salt, rinsed, drained
- 2 lemons, 1 juiced, 1 cut into wedges
- 2tablespoons apple cider vinegar
- 2tablespoons extra virgin olive oil
- 1/2 bunch oregano, leaves picked
- 2teaspoons smoked paprika
- 4 slices crusty bread, toasted (to serve)
Nutrition per serving
1730kJ / 412Cal
1730 Kilojoules or 412 Calories
20% of daily energy intake*
Protein
10.8grams
Fat
11.9grams
Carbs
43.5grams
Sugars
15.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Juicy prawns, sweet pineapple and capsicum make these barbecue skewers a winner. Not to mention the sensational healthier seafood sauce to go with them.
Method
Step 1 of 4
Thread prawns, pineapple and capsicum, alternatively, on 8 small metal skewers. Spray with oil.
Step 2 of 4
Preheat a large chargrill pan over high heat. Pierce tomatoes with a small knife. Cook tomato and skewers, turning, for 10 minutes or until prawns are cooked through and tomato is tender.
Step 3 of 4
Meanwhile, place cabbage, onion, beans and lemon juice on a serving platter and toss to combine.
Step 4 of 4
Place tomato, vinegar, oil, oregano and paprika in a blender and blitz until smooth. Arrange skewers over salad and serve with healthier seafood sauce, lemon wedges and bread.
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