Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Fresh prawn skewers, a summer salad and the fruity flavour of avocado oil - a simple yet delicious combination. Get the recipe here.
For the skewers: 1 packet fish nuggets 1 cup large raw tiger prawns, shelled, tail left on, deveined Extra Virgin Avocado Oil Sea salt 1 medium courgette, ribboned [you can use a potato peeler to do this]
For the salad: 1 avocado 1 box Angel tomatoes A handful sweet basil leaves A handful parsley, chopped roughly
For the dressing: 1 tbsp manuka honey Juice of 1 lemon 2 tbsp Extra Virgin Avocado Oil Salt Mayonnaise
Heat oven to 200°C / 390°F fan grill
Defrost the fish nuggets and the prawns. Chop the the nuggets in half.
Build the skewers by layering nuggets, prawns and courgette ribbons. Place on a tray, sprinkle with salt and extra virgin avocado oil. Grill for 15-20 minutes until golden - turning half way through.
In a small bowl, mix honey, lemon juice, extra virgin avocado oil and salt.
In a salad bowl mix together the tomatoes, avocado, basil, parsley and dressing.
Arrange the skewers on a large serving platter with the salad and serve with a pot of mayonnaise