Image: delicious.com.au
Prep Time: 55 minutes
Caters to: 4 gobblers
Challenge Level: Beginner
From The Pantry:
- Olive oil to taste
- 4 garlic cloves, peeled and finely chopped
- 4 spring onions, sliced diagonally into 1 cm pieces
- 1 green chilli, deseeded and chopped
- 1/2 bunch fresh basil, chopped stalks and leaves intact
- 75 ml sweet chilli sauce
- Water
- 12 large prawns
- 1 lemon, halved
- 2 large tomatoes, large chopped
- 1 handful cherry tomatoes, halved
- Balsamic vinegar to taste
- 1 focaccia bread, grilled in slices
- 2 ripe avocados, chopped
- Extra virgin olive oil to taste
- Salt to taste
Cook Away:
- In a shallow pan add a splash of olive oil and heat on high setting.
- Once hot, add 3 chopped garlic cloves and spring onions. Cook until the waft of garlic is removed.
- Add chilli & chopped basil stalks and turn the heat to low.
- Now add chilli sauce and a splash of water. Cook for 5 to 10 minutes or until thick and reduced, stirring constantly.
- Drizzle the prawns with olive oil and place them on a hot barbecue with halved lemons, cut-side down.
- Grill on both sides for 4 minutes or until crisp outside and cooked through. Prepare a tester to avoid ruining the whole batch and keep a close eye on how hot the grill gets.
- Once they are cooked through remove from grill and add to sauce. Squeeze one half of the grilled lemon (from the grill) on top and toss around until coated evenly.
- Add chopped tomatoes and cherry tomatoes in a bowl. Mix with balsamic vinegar as per taste.
- Assemble the platter with focaccia bread on the bottom followed by avocados, tomato balsamic salad and prawns on top. Drizzle the leftover sauce on top of the prawns.
- Season with salt and finish off with a drizzle of extra virgin olive oil. Garnish with leftover lemon and basil.
Salad is served!
Featured Image Courtesy: delicious.com.au
