Grilled prawns and rocket salad

6 Mar

Preparation time: 5 minutes
Cooking time: 3 minutes
Total time: 8 minutes

Serves: 4

Cost per person: £1.15


  • 400g tiger prawns
  • 2 tbsp extra-virgin olive oil
  • 100g rocket, washed and with heavy stems removed
  • 2 garlic cloves
  • chopped zest and juice of ½ a lemon
  • Maldon sea salt and freshly ground red or black peppercorns


Peel the prawns and run a knife down their backs to pull away any small black threads. Rinse and pat dry. Heat the pan or grill, coating with a little olive oil. Cook the prawns quickly at a high temperature for about 3 minutes until they start to go golden. While they’re cooking, sprinkle them with the garlic, lemon zest, Maldon sea salt and coarsely ground pepper. Line a flat salad bowl with the rocket. The moment the prawns are done, remove from the heat. Add a garlicky-vinaigrette dressing to the rocket, place the prawns on top, sprinkle with lemon juice and coarsely ground black pepper or red peppercorns and serve immediately.

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