Harissa prawn skewers with dill and apple coleslaw

Author: Amanda Lennon - Chef, Food Editor

Photographer: John Paul Urizar

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Fire up the BBQ and get creative with this nutritious prawn and coleslaw combination.

Serves: 4

Time to make: 25 mins

Hands-on time: 18 mins

Ingredients

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24 large uncooked prawns, peeled and deveined, leaving tails intact
2 bunches asparagus, trimmed, cut into 3cm lengths
2 red onions, cut into wedges
2 tablespoons sweet chilli sauce
1 tablespoon harissa paste
¼ red cabbage, hard core removed, shredded
¼ green cabbage, hard core removed, shredded
2 celery sticks, sliced
2 red-skinned apples, cut in batons
2 green-skinned apples, cut in batons
2 tablespoons dill leaves
½ cup reduced-fat plain yoghurt
¼ cup lime juice
1 tablespoon Dijon mustard
1 garlic clove, crushed
lime wedges, to serve

Instructions

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1 Thread 3 prawns, asparagus and the onion onto 8 metal or bamboo skewers. Heat a char- grill or barbecue grill over high heat. Spray skewers with oil.

2 Whisk sweet chilli sauce and harissa paste in a small bowl until combined. Add skewers to grill; cook, brushing occasionally with harissa mixture, for 2 minutes each side, or until prawns change colour and vegetables are tender.

3 Meanwhile, combine cabbages, celery, apples and dill in a bowl. Whisk the yoghurt, lime juice, mustard and garlic in a jug. Add to the cabbage mixture; toss to combine. Season.

4 Spoon coleslaw onto serving plates. Top with prawn skewers. Serve with lime wedges.

HFG tip

Soak bamboo skewers for 10 min before using to stop them catching on fire on the BBQ

Nutrition Info (per serve)

Calories 298cal

Kilojoules 1288kJ

Protein 30.8g

Total fat 4.1g

–Saturated fat 0.9g

Carbohydrates 30.1g

–Sugars 28.4g

Dietary fibre 11.0g

Sodium 697mg

Calcium 267mg

Iron 2.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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