Grilled prawns with fennel and spring onions

Name: Grilled prawns with fennel and spring onions
Prep time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 800 g unpeeled raw prawns (organic); 2 fennel; 3 spring onions; 1 tomatoes; 1 garlic cloves; ½ bunch flat-leaf parsley; 4 tbsp olive oil; 2 tsp olive oil; 3 tbsp pesto rosso (red pesto); 2 tbsp tomato puree; 2 ½ tsp harissa; ¼ tsp garlic powder; 1 ½ tbsp rosemary; 1 ¼ tsp salt

Total: 1 hr 10 min. | Active: 45 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

To marinate the prawns
800 g	unpeeled raw prawns (organic), fresh or frozen, defrosted
2 tbsp	olive oil
1 tsp	harissa
¼ tsp	garlic powder
½ tbsp	rosemary, finely chopped

Vegetables
2	fennel, cut into wedges
3	spring onions, halved lengthwise
2 tbsp	olive oil
1 tbsp	rosemary, finely chopped
½ tsp	salt

Tomato dip
1	tomato, finely grated
1	garlic clove, finely grated
3 tbsp	pesto rosso (red pesto)
2 tbsp	tomato puree
2 tsp	olive oil
1 ½ tsp	harissa
½ bunch	flat-leaf parsley, finely chopped

Charcoal/gas/electric grill
¾ tsp	salt

How it's done

To marinate the prawns

Using scissors, cut open the shell along the back of the prawns right to the tip of the tail, gently push apart. Mix the oil, harissa, garlic powder and rosemary in a bowl, add the prawns, mix.

Vegetables

Mix the vegetables with the oil and rosemary, season with salt, place in a grill tray.

Tomato dip

Mix the tomato with all the other ingredients up to and including the harissa, mix in the parsley.

Charcoal/gas/electric grill

Grill the fennel over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Grill the spring onions alongside for approx. 5 mins. Salt the prawns, grill for approx. 6 mins. on each side. Serve the prawns and vegetables with the dip.

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