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25 Jun, 2014

King Prawns and Chickpea salad

There is nothing better than throwing together a quick, easy, fresh summer salad and this recipe is just the ticket. Serve with some grilled prawns for perfect al fresco dining.



Serves 2

1 tin chickpeas
1 red pepper
1 yellow pepper
2 spring onions
1 handful coriander, finely chopped
1 handful mint leaves, finely chopped
Pinch salt
Pinch pepper

For the dressing
1 handful spinach
1 clove garlic, peeled
½ small red chilli
1 spring onion
1 tsp rapeseed oil
Pinch salt
Pinch pepper

12 King prawns


To make

Place a griddle pan on a medium heat.

While that is heating, drain and rinse the chickpeas and place them in a mixing bowl. Very finely chop the peppers, spring onions and herbs and mix this through the chickpeas with the lime juice, zest, salt and pepper.

To make the coarse dressing, finely chop the spinach, garlic, chilli and spring onions, mix with a little rapeseed oil, salt and pepper.

Place three king prawns on each skewer. Drizzle with a little rapeseed oil and place on the hot griddle pan for 2 minutes on each side until cooked throughout.

To serve, place the prawns on top of the salad and spoon over the spinach and chilli dressing.