Name: Greek barbecued prawn salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/3 cup (80ml) lemon juice, plus 1/4 cup extra; 2 1/2 tablespoon honey; 4 clove garlic, crushed; 1/4 teaspoon cayenne pepper; 600 gram peeled green prawns, tails intact; 100 gram baby spinach leaves; 1 (100g) red onion, thinly sliced; 250 gram cherry tomatoes, halved; 1 tablespoon finely shredded fresh mint leaves; 1 tablespoon finely shredded fresh basil leaves; 100 gram feta, coarsely chopped

Ingredients

1/3 cup (80ml) lemon juice, plus 1/4 cup extra

2 1/2 tablespoon honey

4 clove garlic, crushed

1/4 teaspoon cayenne pepper

600 gram peeled green prawns, tails intact

100 gram baby spinach leaves

1 (100g) red onion, thinly sliced

250 gram cherry tomatoes, halved

1 tablespoon finely shredded fresh mint leaves

1 tablespoon finely shredded fresh basil leaves

100 gram feta, coarsely chopped

Method

1.Combine the juice, 1 tbsp honey, garlic, pepper and prawns in a large bowl.

2.Cook prawns, on a heated oiled grill plate (or barbecue or grill) until browned and just cooked through.

3.Meanwhile, combine extra juice and remaining honey in a small jug.

4.Combine prawns with remaining ingredients in a large bowl. Drizzle with dressing, toss to combine. Season to taste.

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