Serves: 4
Prep time:
| King Green Prawns | 24 |
| Olive Oil | 3 tbs |
| Thyme Leaves | 1 tbs |
| Microherbs, To Garnish | |
| Potatoes, cut | 3 |
| Red Radish, sliced | 6 |
| Red Onion, sliced | 2 |
| Baby Rocket and Spinach | 40 g |
| Golden Goddess Dressing & Sauce | |
| Creamy Cocktail Seafood Sauce |
Method
- 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.
- 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.
- For the salad; Thinly slice the radish into rounds into a bowl using a mandolin. Slice the red onion and combine into bowl. Drizzle with a little Birch & Waite Golden Goddess Dressing, toss gently to combine. Add the rocket and spinach. Arrange on the board with the prawns. Top with micro herbs. Drizzle with more Birch & Waite Golden Goddess Dressing. Serve.
Tip:
For more crunch and texture add some shaved nuts like macadamia.
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