Summer Salad

With BBQ prawns

Issue 01 | Summer 2018-19

The chefs at Sprout Dining put together this perfect summer salad for us.

It will leave you satisfied, comfortably full and feeling just a little smug for making such deliciously healthy choices.


2 cups cooked pearl barley

1 cup broad beans, shelled, blanched and peeled

100g radishes, thinly sliced

1 fennel, thinly sliced

¼ cup (20g) flaked almonds, toasted

¼ cup currants

1 cup flat-leaf parsley leaves

1 cup mint leaves

¼ red onion, finely diced

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

Summer Salad with BBQ Prawns


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.

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