Garlic BBQ Prawns with Salad – Tiffiny Hall


PREP 10mins

COOK 10mins


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


  • 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


  • 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

TIFFXO – Tiffiny Hall

Tiffiny Hall created TIFFXO so she could reach the masses and to train and inspire people the world over to become fitter and healthier.

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