This article presents a refreshing twist on barbecuing, focusing on zingy flavors and crunchy vegetables. It details how to marinate jumbo raw king prawns with spices to achieve a delicious charred crust, which enhances their natural sweetness. The dish is complemented with a variety of fresh ingredients such as corn, avocado, and sweet pointed peppers, bringing vibrant color and texture to the salad. A recommendation for a vegetarian option using halloumi is included. The recipe provides preparation and cooking times, serving sizes, and a suggested wine pairing for a complete meal experience.
Barbecuing doesn't always have to mean burgers and bangers. On hot days, I fancy zingy flavours and crunchy veg.
Marinating prawns in spices before barbecuing creates a charred, spiced crust that complements their sweet flavour and succulent texture.
Swap out the prawns for slices of Tesco Finest halloumi, if you prefer, adding diversity to your barbecue salad.
This recipe combines juicy corn, avocado, and vibrant peppers with a punchy dressing for a refreshing summer dish.
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