Grilled Prawn Salad

Serves 4


8 king prawns, deveined and heads removed

30 ml (2 T) olive oil – for brushing

1 red bell pepper

500 ml (2 cups) butternut – cut into cubes

30 ml (2 T) Huletts Caramel Sugar

15 ml (1 T) olive oil

2 avocados, peeled and cubed

500 ml (2 cups) rocket – washed

1 lemon

Salt and pepper to taste


Thousand Island dressing:

10 ml (2 t) Huletts Caramel Sugar

30 ml (2 T) full cream milk

45 ml (3 T) whole mayonnaise

5 ml (1 t) tomato sauce

60 ml (¼ cup) lemon juice

15 ml (1 T) coriander, chopped

  1. Lightly brush the prawns with the olive oil and season with salt and pepper. Grill the prawns for 2 to 3 minutes per side, or until just cooked, and set aside to cool.
  2. Place the pepper and cubed butternut on a roasting tray, drizzle with olive oil, season with salt and pepper and roast at 180°C until done.
  3. When the pepper has cooled, carefully remove the skin, discard the pips and cut into thin slices.
  4. Mix the roasted butternut and red pepper together, add the avocado, adjusting the seasoning if necessary.
  5. Divide the rocket between 4 starter plates.
  6. Spoon the avocado mixture evenly between the plates in a small mound.
  7. Place 2 grilled prawns on top of the avocado on each plate and drizzle with dressing.
  8. Garnish with a quarter wedge of lemon.

Thousand Island dressing:

  1. Place all the dressing ingredients in a bowl and whisk until well combined. Spoon the dressing over the prawn salad. Serve.

Dressing can be kept refrigerated for 1 week.