Recipes Series: Spring
Recipes Series: Spring

This gourmet version of barbecued prawns is dressed with a delicious green olive salsa verde, and served with creamy barbecued haloumi and a refreshing onion and witlof salad. This recipe serves 4.


  • 1 tbsp olive oil

  • 1.5kg medium green tiger prawns, peeled with tails intact, cleaned

  • 2 red onions, cut into wedges

  • 2 witlof, trimmed, quartered lengthwise

  • 180g haloumi, thickly sliced

  • 1 bunch watercress, sprigs picked

Green olive salsa verde:

  • 1/2 cup roughly chopped mint

  • 1/2 cup roughly chopped flat-leaf parsley

  • 60g (1/2 cup) pitted green olives, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 anchovy fillets, finely chopped

  • 2 tbsp finely chopped toasted slivered almonds

  • 1 tbsp salted baby capers

  • 125ml (1/2 cup) olive oil

  • 2 lemons, zested, juiced

  • Salt and pepper to taste


  1. Preheat barbecue to high. To make green olive salsa verde, combine mint, parsley, olives, garlic, anchovies, almonds, and capers in a bowl and toss to mix well. Add oil, zest and juice, and gently whisk to combine. Season with salt and freshly ground black pepper to taste.

  2. Drizzle 2 tsp oil over prawns, season, and toss to coat. Cook for 2 mins each side on the grill or until lightly charred and just cooked. Transfer to a plate and cover to keep warm.

  3. Brush onions, witlof, and haloumi with remaining 2 tsp oil. Season onions and witlof, then cook on the grill for 2 mins each side or until lightly charred. Transfer to a plate. Cook haloumi on the grill for 1 min each side or until lightly charred.

  4. Arrange onions, witlof, haloumi, prawns and watercress on a platter. Drizzle with salsa verde and serve immediately.


10 / 11 / 2016