Garlic BBQ Prawns with Salad – Tiffiny Hall

SERVES 2

PREP 10mins

COOK 10mins

GF DF EF NF

• 250g green prawns, peeled & de-veined
• 2 cloves garlic, crushed
• 1/2 lime, cut in wedges

Salad

• 400g tin lentils, drained & rinsed
• 150g broccoli florets, chopped
• 4 brussel sprouts, thinly sliced
• 1 cup red cabbage, finely sliced
• 1 carrot, finely grated
• 1/2 bunch continental parsley, roughly chopped
• 1 tbs sunflower seeds

Dressing

• 2 tsp olive oil
• 2 tbs lemon juice
• 1 tsp Dijon mustard
• 1 tbs finely chopped parsley salt & pepper, to taste

Preheat BBQ or grill pan.

Combine dressing ingredients.

Toss prawns with 1 tbs of dressing and garlic. Set aside in the fridge for at least 5 minutes.

Meanwhile, combine salad ingredients together in a bowl and toss with remaining dressing.

Cook prawns for 3-4 minutes each side, and serve with salad and extra lime wedge.

Recipe extracted from TIFFXO by Tiffiny Hall