Prawn and Chorizo Kebabs
Using raw king prawns, these kebabs taste divine when cooked on the BBQ.
Bag of frozen, raw king prawns (defrosted)
Chorizo, skinned and sliced to about 1 inch in thickness
Take a wooden skewer and put the prawns and the chorizo (through the middle) in an alternative pattern. Three prawns and two pieces of chorizo. These can be prepared in advance and cooked on the BBQ for about 5 minutes each side.
1 packet of couscous, plain or with a light flavouring
1 ripe avocado
3 spring onions
Sun blushed tomatoes or chopped cherry tomatoes
3 tbsp olive oil
2 tbsp green pesto Lemon juice
Add boiling water to the couscous in a bowl. Stir well and leave to ‘cook’ while you prepare the other ingredients. This dish can be made in advance. Mix the olive oil, spring onions, lemon juice and pesto into a bowl to make a paste. Peel the avocado, as in the Guacamole recipe, but chop into larger chunks. Peel and finely chop the spring onions. Drain the liquid from the mozzarella and pull apart into rough chunks. If you have opted for cherry tomatoes, chop them into quarters. Add the oil and pesto mixture to the couscous on a serving plate on a bed of the salad leaves. Serve with the mozzarella, tomatoes and avocado on top.