Barbecue Prawns and Apple & Radish Salad with Birch & Waite Creamy Cocktail Seafood Sauce and Golden Goddess Dressing

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SERVES: 4

King green prawns 24

Olive oil 3 tbs

Red chilli, finely chopped 1

Green chilli, finely chopped 1

Thyme leaves 1 tbs

Microherbs, to garnish

Large pink lady apples (or granny smith or jazz) 3

Red radish 6

Lebanese cucumbers 2

Baby rocket 40 g

Macadamia buts, toasted, shaved 30 g

Method

  1. Heat a barbecue plate over medium-high heat. Thread each prawn length ways through the tail and head onto skewers (this helps keep them flat), place onto a tray. Combine the oil, chilli and thyme, season with salt and pepper. Spoon over prawns, turning to coat both sides.
  2. Barbecue the prawns for 3 minutes, each side, or until lightly charred and cooked through. Remove to a clean tray. Remove the skewers, arrange prawns on a serving platter or board. Scatter with micro herbs. Serve with Birch & Waite Creamy Cocktail Seafood sauce.
  3. For the salad; Thinly slice the apples, radish and cucumber into rounds into a bowl using a mandolin. Drizzle with a little Birch & Waite Golden Goddess Dressing, toss gently to combine. Add the rocket. Arrange on the board with the prawns. Top with macadamia nuts. Drizzle with more Birch & Waite Golden Goddess Dressing. Serve.

Tips:

To shave the macadamia nuts for the salad, use a small sharp knife or mandolin

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