Name: Barbecued prawns and heirloom tomato salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 clove garlic, chopped; 1 hot green chilli, chopped; 1 cup flat-leaf parsley florets; 1 cup coriander leaves; 2 tablespoon red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 90 millilitre extra-virgin olive oil; 16 large australian prawns, thawed if frozen; olive oil; 6 heirloom, or homegrown tomatoes, sliced; 1 avocado, halved, stoned, skinned and sliced; half small red onion, thinly sliced; sea salt

Barbecued prawns and heirloom tomato salad

Chimichurri sauce is traditionally served with steak, but its sharp tang and hot bite work a treat with seafood.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 clove garlic, chopped

1 hot green chilli, chopped

1 cup flat-leaf parsley florets

1 cup coriander leaves

2 tablespoon red wine vinegar

1/2 teaspoon salt

1/4 teaspoon ground cumin

90 millilitre extra-virgin olive oil

16 large australian prawns, thawed if frozen

olive oil

6 heirloom, or homegrown tomatoes, sliced

1 avocado, halved, stoned, skinned and sliced

half small red onion, thinly sliced

sea salt

Method

1.Put garlic, chilli and herbs in the bowl of a food processor and pulse until finely chopped (don’t turn it into a paste). Transfer to a bowl and blend in vinegar, salt, cumin and oil.

2.For the barbecued prawns, shell prawns, removing the heads but leaving the tails on. Slit down the back of each and remove the black or reddish vein, rinse and pat dry. Toss prawns in a bowl with a little olive oil.

3.Divide sliced tomatoes, avocado and red onion among 4 plates. Season with a little sea salt and black pepper.

4.Toss prawns with oil again and grill on a preheated barbecue hotplate over medium heat until golden. Place on top of tomatoes, avocados and onions and spoon over a little of the chimichurri sauce. Serve extra sauce in a side bowl.

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