- 2 lemons
- 1/4 cup olive oil 2 garlic cloves, crushed
- 2 tsp caster sugar
- 400g cup mushrooms, sliced
- 1 bunch asparagus, ends trimmed, cut into 3cm lengths
- 16 medium green prawns, peeled with tail intact and deveined
- 250g cherry tomatoes, halved
- 150g baby spinach leaves
- Extra virgin olive oil and flat bread, to serve
| - To make marinade, juice 1 lemon and pour juice into a large bowl. Add oil, garlic and sugar. Season then whisk well. Transfer 1 tbs marinade to a small bowl. Set aside. Add mushrooms to remaining marinade, stir to coat. Cover and stand 15 minutes
- Preheat barbecue plate on medium-high heat. Add mushrooms and asparagus and barbecue 3-4 minutes, turning once, until light golden and just tender. Remove to a bowl. Add prawns to the hot barbecue plate, spoon over reserved marinade and barbecue 2-3 minutes or until cooked through. Transfer to a plate. Half remaining lemon and barbecue halves cut-side down 3-4 minutes, or until golden
- Add tomatoes and prawns to mushrooms and asparagus, toss gently to combine. Spoon onto a large platter, add spinach leaves and season. Drizzle with extra virgin olive oil and juice from barbecued lemons. Toss gently and serve with barbecue at bread
|
