Name: Garlic prawn, capsicum and artichoke salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram (2 pounds) uncooked large king prawns (shrimp); 4 clove garlic, crushed; 1 fresh small red thai (serrano) chilli, chopped finely; 2 tablespoon olive oil; 500 gram (1 pound) small jerusalem artichokes; 1 medium red capsicum (bell pepper) (200g); 100 gram (3 ounces) baby rocket leaves (arugula); Caper dressing; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil; 1 tablespoon rinsed, drained capers, chopped finely; 1 teaspoon dijon mustard

Garlic prawn, capsicum and artichoke salad

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 kilogram (2 pounds) uncooked large king prawns (shrimp)

4 clove garlic, crushed

1 fresh small red thai (serrano) chilli, chopped finely

2 tablespoon olive oil

500 gram (1 pound) small jerusalem artichokes

1 medium red capsicum (bell pepper) (200g)

100 gram (3 ounces) baby rocket leaves (arugula)

Caper dressing

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

1 tablespoon rinsed, drained capers, chopped finely

1 teaspoon dijon mustard

Method

1.Shell and devein prawns, leaving tails intact. Combine prawns, garlic, chilli and half the oil in large bowl.

2.To make caper dressing; place ingredients in screw-top jar; shake well.

3.Scrub artichokes under cold water; halve lengthways. Toss artichokes with remaining oil in medium bowl; cook on heated oiled grill plate (or grill or barbecue) until tender.

4.Meanwhile, quarter capsicums; discard seeds and membranes. Cook capsicum on heated oiled grill plate (or grill or barbecue) until tender; slice thickly.

5.Cook prawns on same grill plate (or grill or barbecue) until changed in colour.

6.Place prawns, artichokes and capsicum in large bowl with rocket and dressing; toss gently to combine.

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