Grilled prawn skewers with barley and almond salad

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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12 metal or soaked bamboo skewers
¾ cup pearl barley
24 (about 500g) peeled king prawns, tails intact
3 cloves garlic, minced
2 tablespoons rice bran oil
4 cups baby rocketarugulaX
2 tablespoons slivered almonds, toasted
250g cherry tomatoes, halved or quartered
½ cup fresh mint, roughly chopped
75g feta cheese, crumbled
1 medium-sized red onion, thinly sliced
1 lemon, grated zest and juice
lemon wedges, to serve

Instructions

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1 Bring a medium-sized saucepan of water to the boil. Add barley and cook, uncovered, for 20 minutes or until tender. Drain and leave to cool for 5 minutes.

2 Thread 3 prawns onto each skewer. To make garlic oil, combine garlic with half of the oil in a small bowl. Heat a barbecue grill or set a chargrill pan over a high heat. Add prawn skewers and cook, turning once and brushing with garlic oil, for 3-4 minutes or until prawns are coloured and lightly charred.

3 Meanwhile, combine rocket, almonds, tomatoes, mint, feta and onion in a large salad bowl. Add cooked barley with lemon zest, lemon juice and remaining rice bran oil. Toss well to combine.

4 Serve grilled prawn skewers with barley and almond salad and extra lemon wedges.

Variations

Make it gluten free: Use brown rice instead of pearl barley.

Nutrition Info (per serve)

Calories 436 cal

Kilojoules 1820 kJ

Protein 37 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 5 g

Dietary fibre 6 g

Sodium 680 mg

Calcium 430 mg

Iron 3.5 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.