for 4 person

Dressing

1 tbsp	white balsamic vinegar
2 tbsp	olive oil
1	organic lemon, a little of the grated zest (set aside) and the juice
1 tbsp	liquid honey
½ tsp	salt
a little	pepper

Salad

500 g	celery xx
1 bunch	flat-leaf parsley, leaves torn off
½ bunch	peppermint, leaves torn off
100 g	feta, coarsely grated

Charcoal/gas/electric grill

500 g	peeled, raw jumbo prawns (organic)
2 tbsp	butter, cut into pieces
½ tsp	salt
a little	pepper

How it's done

Dressing

Whisk the balsamic, oil, lemon juice and honey in a bowl, season.

Salad

Add the celery, parsley and mint to the dressing, mix, serve on a platter. Scatter the feta on top.

Charcoal/gas/electric grill

Add the prawns and butter to the grill tray, season. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side. Remove the prawns from the grill, add the reserved lemon zest, mix. Serve the prawns on top of the salad.

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