Whether you're entertaining or just want a quick and easy dinner, this fresh prawn salad can do it all.
Cook barley in a large saucepan of boiling water for 25 minutes or until just tender, adding beans to pan for the last 1 minute of cooking time. Drain. Refresh under cold water. Drain well. Transfer to a large bowl.
Meanwhile, place prawns, mustards and honey in a bowl. Season with salt and pepper. Toss to coat.
Juice one grapefruit (you’ll need 1⁄3 cup juice). Place juice, oil and half the chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Peel and segment remaining grapefruit.
Heat a barbecue grill or chargrill pan on high heat. Add prawns. Cook, turning, for 2 to 3 minutes or until just cooked through.
Add salad leaves, avocado, grapefruit and prawns to barley mixture. Toss gently to combine. Arrange on a serving platter. Drizzle with dressing. Sprinkle with remaining chives. Serve.
With thanks to taste.com.au
Ingredients
Directions
Cook barley in a large saucepan of boiling water for 25 minutes or until just tender, adding beans to pan for the last 1 minute of cooking time. Drain. Refresh under cold water. Drain well. Transfer to a large bowl.
Meanwhile, place prawns, mustards and honey in a bowl. Season with salt and pepper. Toss to coat.
Juice one grapefruit (you’ll need 1⁄3 cup juice). Place juice, oil and half the chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Peel and segment remaining grapefruit.
Heat a barbecue grill or chargrill pan on high heat. Add prawns. Cook, turning, for 2 to 3 minutes or until just cooked through.
Add salad leaves, avocado, grapefruit and prawns to barley mixture. Toss gently to combine. Arrange on a serving platter. Drizzle with dressing. Sprinkle with remaining chives. Serve.
With thanks to taste.com.au
