Ingredients
Salad
- 2 cups cooked pearl barley
- 1 cup broad beans, shelled, blanched and peeled
- 100g radishes, thinly sliced
- 1 fennel, thinly sliced
- 1/4 cup (20g) flaked almonds, toasted
- 1/4 cup currants
- 1 cup flat-leaf parley leaves
- 1 cup mint leaves
- 1/4 red onion, finely chopped
- 1 tablespoon white wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Sea salt and cracked black pepper, to taste
Marinated Prawns
- 16 extra large prawns, peeled and deveined with tails left on
- 2 garlic cloves, minced
- 2 pinches of lemon zest
- 2 tablespoons olive oil
Method
1. Marinate prawns and place in fridge for 1 hour.
2. Place the barley, sliced fennel, beans, red onion, currants, radish, almonds, parsley, mint, salt and pepper in a large bowl and toss to combine.
3. Place the lemon juice, vinegar, Dijon and olive oil in a small bowl and whisk to combine. Drizzle over the salad and toss well.
4. BBQ prawns until they are cooked through and golden.
5. Divide the salad between 4 plates and top with prawns to serve.
As seen in Swell Issue 1.
