Prawn and kumato salad

• 4 4

• Preparation time:

• Cooking time:

Ingredients

200g baby spinach leaves
3 Kumato tomatoes, sliced
1 ripe avocado, peeled, stone removed, sliced
¼ cup pine nuts, toasted
2 tbs extra virgin olive oil
1 tbs red wine vinegar
1/3 cup Greek-style yoghurt
Salt & freshly ground black pepper
Crusty bread, to serve
Skewered prawns:
2 tbs olive oil
1 lemon, juiced
3 tsp Dijon mustard
Salt & freshly ground black pepper
24 (about 1kg) green king prawns, peeled leaving tails intact, deveined

Method

1. For the skewered prawns, soak 24 bamboo skewers in cold water for 30 minutes. Meanwhile, combine olive oil, 2 tbs lemon juice, mustard and salt and pepper in a bowl, whisk to combine. Add the prawns and stir to coat. Cover and refrigerate for 10 minutes. Drain prawns from the marinade and thread the prawns onto the skewers.
2. Preheat a barbecue plate on medium-high heat. Barbecue prawns for 5 minutes, turning often until they change colour and are just cooked through.
3. Arrange spinach, Kumato tomatoes, avocado and pine nuts on serving plates. Top with prawn skewers. Combine the oil and vinegar in a screw top jar, shake to combine. Add the yoghurt, season with salt and pepper and shake to combine. Drizzle over the salad and serve.

Notes

Serve with lightly toasted sourdough bread.