Creole prawn salad with black bean salad
2
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This Creole prawn salad is full of flavour from the use of paprika, thyme, oregano and chilli flakes.
Ingredients
Ground paprika
2 tsp, sweet
Dried thyme
½ tsp
Dried oregano
1 tsp
Dried chilli flakes
1 tsp
Raw peeled prawns
500 g, peeled, tails intact
Lime juice
1 tbs
Olive oil
1 tbs
Cos lettuce
4 cup(s), (2 baby) chopped
Tomato(es)
200 g, grape, halved
Roasted capsicum, not in oil
150 g, sliced
Cooked black beans
240 g
Lime(s)
1 medium, wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine paprika, thyme, oregano and half the chilli flakes in a bowl. Add prawns and toss to coat.
2
Preheat a barbecue or chargrill over medium-high heat. Lightly spray prawns with oil. Cook prawns, in batches, for 1–2 minutes each side or until just cooked through.
3
Meanwhile, whisk juice, oil and remaining chilli flakes in a large bowl. Add lettuce, tomatoes, capsicum and beans and toss to combine. Serve prawns with salad and lime wedges.
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