Barbecued honey prawn, grapefruit and barley salad

Barbecued honey prawn, grapefruit and barley salad

Ingredients

¾ cup pearl barley, rinsed

200 g green beans, trimmed, halved lengthways

500 g green medium king prawns, peeled, deveined, tails intact

1 tbsp wholegrain mustard

1 tbsp dijon mustard

1 tbsp honey

3 ruby red grapefruit

2 tbsp extra virgin olive oil

2 tbsp finely chopped fresh chives

100 g mixed salad leaves

1 avocado, sliced

Directions

Step 1

Cook barley in a large saucepan of boiling water for 25 minutes or until just tender, adding beans to pan for the last 1 minute of cooking time. Drain. Refresh under cold water. Drain well. Transfer to a large bowl.

Step 2

Meanwhile, place prawns, mustards and honey in a bowl. Season with salt and pepper. Toss to coat.

Step 3

Juice one grapefruit (you’ll need 1⁄3 cup juice). Place juice, oil and half the chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Peel and segment remaining grapefruit.

Step 4

Heat a barbecue grill or chargrill pan on high heat. Add prawns. Cook, turning, for 2 to 3 minutes or until just cooked through.

Step 5

Add salad leaves, avocado, grapefruit and prawns to barley mixture. Toss gently to combine. Arrange on a serving platter. Drizzle with dressing. Sprinkle with remaining chives. Serve. With thanks to taste.com.au