Griddled iceberg lettuce and prawn salad recipe
Make iceberg lettuce the star of this hearty salad by griddling it to add delicious smoky flavour. Tumbled with nutty grains, tender prawns, peppery radishes, and drizzled with a fiery, herby sauce, it makes a tasty lunch or could be enjoyed as a barbecue dish in summer. On top of that, it is low in saturates, low in salt, and a great source of protein and vitamin C.
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 279 calories / serving
- Dairy-free
- Healthy
Ingredients
- 150g (5oz) quick cook seven grains
- 2 iceberg lettuces, cut into eighths, washed and patted dry
- 2 tbsp olive oil
- 1 x 165g pack raw peeled king prawns
- 5 radishes, trimmed and sliced
For the sauce
- 75g fresh coriander
- 50g (1 3/4oz) flat-leaf parsley
- 3 garlic cloves, roughly chopped
- 1 tbsp extra-virgin olive oil
- 1 green chilli, seeded and roughly chopped
- 4 cherry tomatoes
- ½ lemon, juiced
Each serving contains
- Energy
- 1165kJ 279.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 30.7gProtein 14.1gFibre 6.5g
Method
- Soak 4 wooden skewers for 10 mins. Meanwhile, make the sauce. In a food processor, finely chop the coriander and parsley. Add the other ingredients, seasoning and 2-3 tsp water to loosen, and whizz until well combined. Set aside.
- Cook the grains following the pack instructions. Drain; set aside.
- Meanwhile, toss the lettuce wedges with 1 tbsp oil; season. Heat a griddle pan and cook a few wedges at a time for 2-3 mins, turning halfway, until char lines appear. Remove; set aside.
- Toss the prawns with 1 tbsp oil, then thread onto the skewers. Heat the griddle until hot and cook the prawn skewers for 2 mins, or until pink. Turn and cook for 1 min, or until cooked through.
- Divide the radishes, grains, lettuce and prawns between 4 plates. Drizzle over half the sauce and serve the rest in a bowl alongside.
- See more Salad recipes
