Grilled prawn and chickpea salad
Serves: 4
Time to make: 15 mins
Total cost: $11.47 / $2.86 per serve
(at time of publication)
Ingredients
- 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 chickpeas, rinsed and drained
- 1 punnet cherry tomatoes, quartered
- 1 large avocado, halved, stone removed and roughly chopped
- 1 medium red onion, halved and finely chopped
- ½ cup fresh coriander, roughly chopped
- ⅓ cup lemon juice
- freshly ground black pepper
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Instructions
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 411cal
-
Kilojoules 1720kJ
-
Protein 33.6g
-
Total fat 16.5g
-
–Saturated fat 2.7g
-
Carbohydrates 27.9g
-
–Sugars 10.8g
-
Dietary fibre 12.1g
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Sodium 675mg
-
Calcium 210mg
-
Iron 4.8mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
