BBQ lemon prawns with chargrilled avocado panzanella salad recipe

15 mins preparation 10 mins cooking | Serves 4

Ingredients

• 4 thick slices (200g) stale sourdough
• 2 tablespoons lemon juice
• 2 teaspoons caster sugar
• 2 tablespoons extra virgin olive oil
• sea salt and cracked black pepper
• 600g Roma tomatoes, chopped roughly
• 2 spring onions, chopped
• 24 frozen prawn cutlets, thawed
• 1 tablespoon lemon zest
• 2 avocados, halved and seeds removed
• handful basil leaves, torn if large

Method

1. Heat the barbecue or chargrill plate over a high heat. Toast the sourdough for a couple of minutes on either side, until crisp. Remove from the heat.
2. Place the lemon juice and caster sugar in a large mixing bowl and whisk to dissolve sugar. Add extra virgin olive oil and a little salt and pepper; whisk to combine.
3. Tear toast slices and add to dressing in the bowl. Add tomatoes and spring onions and toss well with your hands to combine, squeezing a little to release some of the tomato juices. Season with salt and pepper.
4. Place the prawns in a medium mixing bowl, add lemon zest and season. Toss to coat. Cook on the barbecue for a few minutes until just cooked through.
5. At the same time, place avocado halves flesh side down on the grill side of the barbecue and cook for a few minutes, until warmed through.
6. Remove prawns from the barbecue and add to the bowl containing bread and tomatoes. Using a spoon, scoop flesh from the avocados and add to the bowl.
7. Add basil and toss well to coat. Serve while warm.

Find more motorhomes, RVs and caravans for sale in NZ