SERVES: 4
TIME TO PLATE: 30 MINUTES
WHAT YOU NEED:
- 24 large green king prawns, peeled and deveined, tail on
- bunches fresh asparagus, woody ends removed
- Olive oil
- Juice of 1/2 lemon
- 1 tbsp chilli flakes
- Sea salt and freshly ground black pepper
- 200g mixed salad leaves
- 1/2 red onion, thinly sliced
- 1/4 cup of homemade mayo
- 1 large avocado, peeled and sliced
- Zest of 1 lemon
HOW TO MAKE:
- Prepare the prawns and asparagus in 2 separate bowls.
- Marinate the prawns in a splash of olive oil, lemon juice, chilli flakes, salt and pepper.
- In the other bowl, coat the asparagus with olive oil and season with salt and pepper.
- Heat the BBQ grill.
- Toss the mixed leaves with the red onion and homemade mayo. Arrange the avocado slices on top.
- Grill the prawns and asparagus for 4 minutes each side or until cooked through. Once cooked, arrange on top of the salad. Sprinkle with lemon zest to serve.