- 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
- 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.