Grilled prawn skewers with barley and almond salad
Please log in to save or rate. Serves: 4Time to make: 30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
Total cost: $26.00 / $6.50 per serve
(at time of publication)
- 3/4 cup pearl barley
- 3 garlic cloves, crushed
- 2 tablespoons rice bran oil
- 24 peeled green king prawns (about 500g), tails intact
- 12 metal skewers (or soaked bamboo skewers)
- 2 cups baby rocket
- 2 tablespoons slivered almonds, toasted
- 250g punnet cherry tomatoes, halved
- 1/2 cup mint, roughly chopped
- 75g reduced-fat feta, crumbled
- 1/2 medium red onion, thinly sliced
- zest and juice of 1 lemon
- lemon wedges, to serve
Nutritional information (per serve)
Instructions
Step 1 Place a medium saucepan of water over high heat and bring to the boil. Add pearl barley and cook, uncovered, for 20 minutes, or until tender; drain and leave to cool for 5 minutes.
Step 2 Combine crushed garlic with 3 teaspoons of the rice bran oil in a small bowl. Thread 3 king prawns onto each skewer.
Step 3 Heat a barbecue grill or set a grill pan over high heat. Brush skewers with garlic oil and cook, turning once and brushing with oil, for 3 minutes, or until prawns colour and slightly char.
Step 4 Meanwhile, combine baby rocket, almonds, tomatoes, mint, feta and onion in a large salad bowl. Add cooked barley to bowl with lemon zest, lemon juice and remaining rice bran oil; toss well.
Step 5 Serve grilled prawn skewers with salad and lemon wedges.
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