Thu, 27 April 2017
Roasted Red Pepper and Pearl Barley with Barbecued Prawns
Try to get your hands on big juicy fresh tiger prawns from your fishmonger. They are not the cheapest, but they are worth every penny. If you are not a fan of fish, use the marinade on some chicken thighs and you will have a dish just as fab!
Carbs 16g , Sugar 6g , Protein 38g Fibre 3.5g Fat 2.5g Sat Fat 0.5g Salt 1.8g
Serves 4
Calories 245
Ingredients
8 raw tiger prawns, unpeeled 50g pearl barley
1 vegetable stock cube
8 wedges of Roasted Pickled
Red Peppers (see page 154)
or 2 fresh red peppers
50g flat-leaf parsley, leaves picked
2 tarragon sprigs, leaves picked
10g dill, fronds picked
50g rocket
1 quantity Roasted Red Pepper, Basil and Chilli Dressing (see page 145)
lemon wedges, to serve
For the marinade
1 lime, halved
2 garlic cloves, chopped
1 tablespoon smoked paprika
1⁄2 teaspoon chilli flakes (optional)
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
Method
To marinate the prawns, juice one half of the lime and finely chop the other, pith and all. In a large bowl, mix together the marinade ingredients with 2 tablespoons of water. Stir to make a paste.
Toss the prawns in the marinade, ensuring they are thoroughly coated. Refrigerate while you prepare the rest of the dish.
Put the pearl barley in a pan, cover with water, add the stock cube and cook according to the packet instructions.
Drain in a sieve and run under cold water to cool and stop the barley from cooking further.
If using fresh red peppers, preheat the oven to 200°C and roast the peppers for 30 minutes until blackened.
Transfer to a bowl, cover with clingfilm and set aside until cool enough to handle, then peel off the skin and tear the pepper into long strips, discarding the seeds.
Put the pepper in a bowl with the cooked barley, herbs and rocket.
Cook the prawns on a barbecue, or in a griddle pan over a very high heat, for 7–8 minutes.
Dress the salad and serve immediately with the barbecued prawns and wedges of lemon.
