Summer Spicy Prawns with Mango Salsa & Tabbouleh

This is a cinch especially if you are using the barbeq - no worries in not as the prawns will cook in no time under a grill anyhow. Tabbouleh is a wholegrain full of fibre which I love loaded with herbs.

Summer Spicy Prawns with Tabbouleh

Serves 4

100g tabbouleh

400ml water

Salt

Method

RInse the tabbouleh grain in some cold water then add to a pot with the boiling water, being back to the boil and cook until the grain has absorbed all the water and has doubled in size at least. If there is still some water left, try and leave it in the heat until all the water is gone - that gives the best results. Fluff up with a fork and leave to cool,

When it is cool, add loads and loads of chopped parsley, some lemon zest and a glug of olive oil. Chopped deseeded cucumber isnt really traditional but I love it so I usually add it as well. Taste and adjust the seasoning if you need more salt add it.

Grilled Spicy Prawns

Allow about 8 prawns per person

Whizz together 50ml of rapeseed oil, 1tsp of crushed garlic, 1.tsp chili flakes or chopped chilis in oil and 1/2 tsp salt.

Toss the prawns in the mixture and leave to marinade for an hour or so if you have it.

Meanwhile soak wooden skewers in water.

When you are ready to cook, load 4 prawns per skewer, 2 skewers per person under the grill or on to the barbeque. Cook for about 3 minutes a side and serve with the tabbouleh and some mango and tomato salsa - recipe below, Do watch that the wooden skewers don’t catch on fire.

Mango Salsa

Chop 1 mango and mix with 1/4 tiny diced red onion and 2 tomatoes which have been de-seeded and chopped. Add juice of half a lime and some fresh chopped coriander just before serving.