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

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

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.

Nutrition Info (per serve)

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

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

Make it vegan: Replace prawns with your choice of vegetable or mushrooms.

Make it low FODMAP: Weigh courgettes and limit to 65g per serve (larger serves become high FODMAP).

HFG tip

Use a vegetable peeler to peel long thin strips from the courgette (or carrot, if making it low FODMAP). To make up weight, add in carrots cut into ribbons.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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