Barbecued Prawn Skewers With Nectarine & Grain Salad
Looking for a delicious barbecue recipe? These prawn skewers are easy to make and pair perfectly with a fresh and fruity salad.
Ingredients
- 3/4 cup pearl barley, rinsed, drained
- 1/4 cup currants
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1kg large green banana prawns
- 1 lemon, zested, juiced
- 2 tbs chopped continental parsley
- 2 garlic cloves, crushed
- 120g pkt baby rocket leaves
- 4 white nectarines, halved, destoned, cut into wedges
- 1/2 cup chopped pecans
Method
- Cook barley in a large saucepan of boiling water for 25 minutes or until just tender. Drain, then refresh under cold water and drain.
- Meanwhile, place currants and vinegar in a small saucepan over medium-high heat. Bring to the boil and boil for 1 minute. Remove pan from heat and stir in half the oil and season.
- Place prawns, zest, juice, parsley, garlic and remaining oil in a large bowl. Toss to coat and season. Thread 3 prawns onto each of the 4 metal skewers, piercing through the body.
- Preheat a greased barbecue plate or grill on high. Cook prawn for 2 minutes on each side or until cooked through.
- Meanwhile, combine barley, rocket, nectarine and pecans on a platter. Drizzle with currant dressing, top with prawn skewers and serve.
