Prawn skewers with lemon, caper and tomato dressing

Serves: 4
Time to make: 40 mins

Total cost: $ 25.76 / $ 6.44 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

Prawn skewers with lemon, caper and tomato dressing
12 small wooden skewers
500g peeled raw prawns
3 courgetteszucchini, summer squashX, cut into
long ribbons (see tip)
spray oil
1 tablespoon lemon juice
1 tablespoon olive oil
2 anchovies in oil, drained, finely chopped
1 tablespoon baby capers, rinsed, drained, chopped
2 tomatoes, deseeded, diced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
black pepper

Nutrition Info

Kilojoules 810kJ
Calories 194cal
Protein 29g
Total fat 7g
Saturated fat 1g
Carbohydrates 5g
Sugars 2g
Dietary fibre 2g
Sodium 680mg
Calcium 190mg
Iron 1.5mg

Instructions

1 Soak wooden skewers in cold water for 20 minutes before using, to prevent them from burning. Thread prawns and courgette ribbons alternately onto skewers.

2 Preheat a barbecue hotplate or chargrill pan to medium-high. Lightly spray skewers with oil. Cook for 4-5 minutes, turning, or until prawns are golden and cooked through.

3 Meanwhile, in a medium bowl, combine lemon juice, olive oil, anchovies, baby capers, tomatoes, dill and chives. Season with pepper. To serve, drizzle prawn skewers with tomato dressing.

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