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Grilled prawns with peach salad
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 253
  • Fat about 12g
  • Carbohydrates about 9g
  • Protein about 25g
This is needed
This is needed for 4 people
Marinade
  • 1 organic limes, grated zest, juice set aside
  • 2 tbsp olive oil
  • 0.5 tbsp liquid honey
  • 0.75 tsp chilli powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 450 g argentinian red prawns, frozen, defrosted
  • 4 long wooden skewers, soaked in water
Dressing
  • 1 avocado, cut into pieces
  • 1 dl water
  • 0.5 tsp salt
  • 0.5 bunch coriander
  • 1 red chilli pepper, finely chopped
To serve
  • 1 peaches, cut into wedges
  • 300 g cherry tomatoes, cut in half
  • 100 g rocket
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And that's how it's done
And that's how it's done
Marinade
In a bowl, mix the lime zest with all the other ingredients up to and including the salt, add the prawns, mix, cover and marinate for approx. 20 mins. Thread the prawns onto the skewers.
Charcoal/gas/electric grill
Grill the skewers over/on a high heat (approx. 250°C) for approx. 1 min. on each side.
Dressing
Puree the avocado, water, coriander, chilli pepper and salt with the reserved lime juice.
To serve
Plate up the peach, cherry tomatoes and rocket, drizzle with the dressing, serve with the prawn skewers.