Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 1 chorizo, sliced
- 16 tiger prawns, peeled, deveined, tails intact
- 16 cherry tomatoes
- 1/2 iceberg lettuce, cut into 2cm cubes
- 2teaspoons worcestershire sauce
- 1 sourdough bread, cubed
- 1teaspoons dijon mustard
- 1 cup olive oil
- 2 egg yolks
- 2tablespoons lemon juice
- 1 anchovy fillet, finely chopped
- 1 clove garlic, crushed
Nutrition per serving
1850kJ
Protein
11.5grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make the dressing, process egg yolks, 1 tbs lemon juice, mustard, garlic, anchovy and sauce in a small food processor until combined. With the motor running, gradually add the oil, reserving 1 tbs. Season with salt and pepper and add remaining lemon juice to taste. Cover and chill until needed.
Step 2 of 3
Brush bread with reserved oil. Heat a chargrill pan over medium heat. Cook bread and chorizo, turning until charred on both sides.
Step 3 of 3
Thread chorizo, bread, prawn, lettuce and cherry tomatoes onto skewers. Drizzle with a little of the dressing and season with salt and pepper. Serve remaining dressing on the side.
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