Roasted red pepper and pearl barley with barbecued prawns
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 2
Skip to ingredients
- 8 large, raw tiger prawnsunpeeled
- 50g pearl barley
- 1 vegetable stock cube
- 2 red peppers
- 50g flat-leaf parsleytorn
- 2 sprigs tarragonleaves picked
- chopped to make 2 tbsp dill
- 50g rocket
- 1 lemonwedged to serve
Marinade
- 1 lime1/2 finely chopped, 1/2 juiced
- 2 cloves garlicchopped
- 1 tbsp smoked paprika
- 1/2 tsp dried chilli flakes
- 1 tsp black pepper
- olive oil
Roasted red pepper dressing
- 1 red pepper
- 1/2 red chilli
- chopped to make 2 tbsp basil
- 1 tbsp sherry vinegar
Nutrition: per serving
- kcal308low
- fat8.8g
- saturates12g
- carbs32.8g
- sugars11.2g
- fibre10.4g
- protein19.2g
- salt1.9g
Method
step 1
Mix all of the marinade ingredients in a bowl with 1 tbsp of olive oil and 2 tbsp of water. Add the prawns, toss well and chill.
step 2
Add the pearl barley and stock cube to a pan, cover with plenty of water and cook following packet instructions. Drain and run under cold water.
step 3
Heat the oven to 200C/fan 180/gas 6. Roast all 3 peppers for 45 minutes until blackened, add the chilli, for the dressing, to the baking tray after 30 minutes.
step 4
Put in a bowl, cover with clingfilm and leave for 10 minutes.
step 5
Peel, discard the seeds and tear 2 of the peppers into strips. Add to a bowl with the pearl barley, herbs and rocket.
step 6
To make the dressing, add the remaining roasted pepper and chilli to a food processor along with the basil, sherry vinegar and any oil from the roasted peppers. Blitz until smooth, and season.
step 7
Heat a barbecue or griddle pan over a high heat. Cook the prawns for 7-8 minutes until charred and cooked through.
step 8
Stir the dressing through the salad, toss and serve with the prawns and lemon wedges.
