A combination of quick-pickled and char-grilled cucumbers makes the salad accompanying these simply grilled prawns something special. Serve with flatbread warmed on the grill at the same time to make this dish more substantial.
Ingredients
Quick-pickled cucumber
Method
Main
1.For quick-pickled cucumber, combine ingredients in a bowl, season to taste and set aside to pickle (10-15 minutes).
2.Meanwhile, heat a barbecue to high. Brush cucumber lightly with olive oil and grill until lightly charred (1-2 minutes).
Set aside to cool, then coarsely chop and transfer to a bowl. Drain pickled cucumber, reserving liquid, add to charred cucumber along with herbs and season to taste. Whisk 2 tbsp pickling liquid in a bowl with yoghurt, extra-virgin olive oil and lemon juice, and season to taste. Just before serving, drizzle yoghurt mixture over cucumber, season to taste and toss to lightly coat.
3.Combine extra olive oil, lemon rind, garlic and chilli in a bowl, season to taste, then brush over flesh side of prawns and barbecue until just cooked through (1-2 minutes). Serve straightaway over cucumber salad.
Drink Suggestion: Crisp, dry Italian-style white such as vermentino. Drink suggestion by Max Allen
Notes
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