Ingredients

• 3 tbsp olive oil
• 1 lemon
• juice only
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh chives
• 3 tiger prawns
• peeled and de-veined
• heads and tails left on
• 1 handful baby spinach
• 1 red pepper
• 3 tbsp olive oil
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• Soak a wooden skewer in cold water for ten minutes.
• For the prawns
• mix the olive oil
• lemon juice and herbs together in a bowl and add the prawns. Toss to coat
• then leave to marinate for 5-10 minutes.
• Thread the prawns onto the skewer and cook on a hot chargrill pan for 1-2 minutes on both sides
• or until the prawns are pink and cooked through.
• For the salad
• place the spinach in the centre of a serving plate.
• For the red pepper dressing
• place the red pepper under a grill unit's highest setting. Turn occasionally
• until blackened all over. Allow to cool before peeling off the skin
• then chop the flesh and place into a food processor along with the remaining dressing ingredients. Blend until smooth.
• To serve
• place the prawn skewer on top of the spinach and spoon the dressing around the edges of the plate.