BBQ Lemon Prawns with Chargrilled Avocado Panzanella Salad

clock 15 minutes + 10 minutes bowl Serves 4


  • 4 thick slices (200g) stale sourdough
  • 2 Tbsp lemon juice
  • 2 tsp caster sugar
  • 2 Tbsp extra virgin olive oil
  • sea salt and cracked black pepper
  • 600 g tomatoes, chopped roughly
  • 2 spring onions, chopped
  • 24 frozen prawn cutlets, thawed
  • 1 Tbsp lemon zest
  • 2 avocados, halved and seeds removed
  • handful basil leaves, torn if large
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  • 1. Heat barbecue plate over high heat. Toast sourdough for a couple of minutes on either side, until crisp. Remove from heat.

  • 2. Place lemon juice and caster sugar in large mixing bowl and whisk to dissolve sugar. Add oil and a little salt and pepper; whisk to combine.

  • 3. Tear toast slices and add to dressing in bowl. Add tomatoes, spring onions and toss well with your hands to combine, squeezing a little to release some of the tomato juices. Season with salt and pepper.

  • 4. Place prawns in a separate mixing bowl, add lemon zest and season. Toss to coat. Cook on barbecue for a few minutes until just cooked through.

  • 5. At the same time, place avocado halves flesh side down on the grill side of barbecue and cook for a few mins, until warmed through.

  • 6. Remove prawns from barbecue and add to bowl containing bread and tomatoes. Using a spoon, scoop flesh from avocados and add to bowl. Add basil and toss well to coat. Serve while warm.

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