Spatchcock barbecue chicken
An ultra-tasty addition to your barbecue meal
Prawn, grapefruit & avocado salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 medium rustic loaftorn into big chunks
- 1 tbsp olive oil
- 2 large pink grapefruits
- 2 avocados
- 4 Little Gem lettuces
- 200g bag cooked large prawndefrosted if frozen
- 3 tbsp Thai sweet chilli sauce
Nutrition: per serving
- kcal0
- fat16g
- saturates2g
- carbs17g
- sugars16g
- fibre5g
- protein14g
- salt1.39glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7 and put the bread chunks onto a baking sheet. Drizzle with 2 tsp of the oil, rub in with your hands, season, then bake for 10 mins until golden and crisp.
step 2
While the croûtons bake, cut the peel and pith away from the grapefruit, then cut out the segments, dropping them into the bowl as you go. Squeeze the juice from the heart of one of the grapefruit into a separate smaller bowl.
step 3
Peel, stone and slice the avocados and separate the leaves of the lettuce. Add to the segments along with the prawns. Whisk the sweet chilli sauce and remaining 1 tsp oil into the grapefruit juice, then season to taste. Once the croûtons are ready, cool for a few mins, then toss with the rest of the salad. Put onto plates and drizzle with the sweet chilli dressing to serve.
