BBQ lemon prawns with chargrilled avocado panzanella salad recipe

15 mins preparation 10 mins cooking | Serves 4



  • 4 thick slices (200g) stale sourdough
  • 2 tablespoons lemon juice
  • 2 teaspoons caster sugar
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • 600g Roma tomatoes, chopped roughly
  • 2 spring onions, chopped
  • 24 frozen prawn cutlets, thawed
  • 1 tablespoon lemon zest
  • 2 avocados, halved and seeds removed
  • handful basil leaves, torn if large


  1. Heat the barbecue or chargrill plate over a high heat. Toast the sourdough for a couple of minutes on either side, until crisp. Remove from the heat.
  2. Place the lemon juice and caster sugar in a large mixing bowl and whisk to dissolve sugar. Add extra virgin olive oil and a little salt and pepper; whisk to combine.
  3. Tear toast slices and add to dressing in the bowl. Add tomatoes and spring onions and toss well with your hands to combine, squeezing a little to release some of the tomato juices. Season with salt and pepper.
  4. Place the prawns in a medium mixing bowl, add lemon zest and season. Toss to coat. Cook on the barbecue for a few minutes until just cooked through.
  5. At the same time, place avocado halves flesh side down on the grill side of the barbecue and cook for a few minutes, until warmed through.
  6. Remove prawns from the barbecue and add to the bowl containing bread and tomatoes. Using a spoon, scoop flesh from the avocados and add to the bowl.
  7. Add basil and toss well to coat. Serve while warm.

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