Grilled Prawns with Chopped Salad
ready in 55 min.
- For the prawns
- 2 cloves
- 4 tablespoons
- 1 tablespoon
- 1 teaspoon
- 5 ½ cups
Prawn (deveined, shell-on, headless)
- For the salsa
fresh corn on the cobs
Avocados (e. g. Haas)
red tomatoes (deseeded and roughly diced)
yellow tomatoes (deseeded and roughly diced)
scallion (finely sliced into rings)
- 1 handful
mixed Herbs (e. g. coriander, basil, parsley, finely chopped)
How healthy are the main ingredients?Avocado
Crush the garlic into the oil and add sumac, chilli and ground black pepper. Add the prawns and mix thoroughly. Cover and marinate in the refrigerator for approx. 30 minutes.
For the salsa, boil the corn cobs in salted water for approx. 20 minutes so that they retain a slight bite. Drain and quench in cold water, then cut the corn from the cobs using a sharp knife.
Cut the avocados into approx. 2 cm dice and mix immediately with the lime juice.
Mix together all the salsa ingredients and season to taste with salt and ground white pepper.
Drain the prawns a little, season with salt and grill on the hot barbecue for 2-3 minutes on each side. Use an aluminium tray if necessary. Serve the hot prawns immediately, with the salsa.