Barbecued honey prawn, grapefruit and barley salad

CategoryDifficultyBeginner

Whether you're entertaining or just want a quick and easy dinner, this fresh prawn salad can do it all.

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 ¾ cup pearl barley, rinsed
 200 g green beans, trimmed, halved lengthways
 500 g green medium king prawns, peeled, deveined, tails intact
 1 tbsp wholegrain mustard
 1 tbsp dijon mustard
 1 tbsp honey
 3 ruby red grapefruit
 2 tbsp extra virgin olive oil
 2 tbsp finely chopped fresh chives
 100 g mixed salad leaves
 1 avocado, sliced
1

Cook barley in a large saucepan of boiling water for 25 minutes or until just tender, adding beans to pan for the last 1 minute of cooking time. Drain. Refresh under cold water. Drain well. Transfer to a large bowl.

2

Meanwhile, place prawns, mustards and honey in a bowl. Season with salt and pepper. Toss to coat.

3

Juice one grapefruit (you’ll need 1⁄3 cup juice). Place juice, oil and half the chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Peel and segment remaining grapefruit.

4

Heat a barbecue grill or chargrill pan on high heat. Add prawns. Cook, turning, for 2 to 3 minutes or until just cooked through.

5

Add salad leaves, avocado, grapefruit and prawns to barley mixture. Toss gently to combine. Arrange on a serving platter. Drizzle with dressing. Sprinkle with remaining chives. Serve.

Ingredients

 ¾ cup pearl barley, rinsed
 200 g green beans, trimmed, halved lengthways
 500 g green medium king prawns, peeled, deveined, tails intact
 1 tbsp wholegrain mustard
 1 tbsp dijon mustard
 1 tbsp honey
 3 ruby red grapefruit
 2 tbsp extra virgin olive oil
 2 tbsp finely chopped fresh chives
 100 g mixed salad leaves
 1 avocado, sliced

Directions

1

Cook barley in a large saucepan of boiling water for 25 minutes or until just tender, adding beans to pan for the last 1 minute of cooking time. Drain. Refresh under cold water. Drain well. Transfer to a large bowl.

2

Meanwhile, place prawns, mustards and honey in a bowl. Season with salt and pepper. Toss to coat.

3

Juice one grapefruit (you’ll need 1⁄3 cup juice). Place juice, oil and half the chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Peel and segment remaining grapefruit.

4

Heat a barbecue grill or chargrill pan on high heat. Add prawns. Cook, turning, for 2 to 3 minutes or until just cooked through.

5

Add salad leaves, avocado, grapefruit and prawns to barley mixture. Toss gently to combine. Arrange on a serving platter. Drizzle with dressing. Sprinkle with remaining chives. Serve.

Barbecued honey prawn, grapefruit and barley salad

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