Grilled prawn and chickpea salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Serves: 4

Time to make: 15 mins

Ingredients

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16 raw king prawns, peeled and deveined, leaving tails intact
cooking spray oil
3 teaspoons paprika
3 teaspoons turmeric powder
3 cloves garlic, crushed
400g can chickpeagarbanzoXsgarbanzosX, rinsed and drained
1 punnet cherry tomatoes, quartered
1 large avocado, halved, stonepitX removed and roughly chopped
1 medium red onion, halved and finely chopped
½ cup fresh coriandercilantroX, roughly chopped
⅓ cup lemon juice
freshly ground black pepper

Instructions

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1 Place prawns in a large bowl. Spray with cooking oil. Add spices and 2 cloves of garlic.

2 Preheat a chargrill pan to medium-high heat. Add prawns and cook for about 1-2 minutes each side, or until changed in colour and curled. Transfer to a large bowl.

3 Combine remaining ingredients in a large bowl. Season with pepper. Spoon among serving plates, top with prawns and serve.

HFG tip

You could substitute the prawns with 4 gurnard fillets approx 120g each, cut into large cubes.

Nutrition Info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Protein 33.6 g

Total fat 16.5 g

Saturated fat 2.7 g

Carbohydrates 27.9 g

Sugar 10.8 g

Dietary fibre 12.1 g

Sodium 675 mg

Calcium 210 mg

Iron 4.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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