Chargrilled prawn and watercress salad

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How to make Chargrilled prawn and watercress salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 24 (about 1 kg) green tiger prawns, peeled leaving tails intact, deveined
  • Olive oil spray
  • 1 bunch asparagus, woody ends trimmed, cut in half diagonally
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons horseradish cream
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh chives
  • 1 bunch watercress, sprigs picked
  • 1/2 ripe avocado, stone removed, peeled, thinly sliced
  • 1 bunch radishes, ends trimmed, thinly sliced

Method

  • Step 1 Heat a barbecue or chargrill pan on high. Lightly spray the prawns with olive oil spray. Cook on chargrill for 2 minutes each side or until prawns curl and change colour. Transfer to a plate. Lightly spray the asparagus with olive oil spray. Cook on chargrill, turning occasionally, for 1-2 minutes or until bright green and tender crisp.
  • Step 2 Combine the lemon juice, horseradish cream, oil and chives in a screw-top jar and shake until well combined.
  • Step 3 Place the asparagus, watercress, avocado and radish in a large bowl. Drizzle with half the dressing and gently toss until just combined. Divide the salad among serving plates. Top with prawns and drizzle with remaining dressing to serve.

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