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Roasted red pepper and pearl barley with barbecued prawns

Published: July 20, 2017 at 12:04 PM

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Serves 2

Easy

Total time: 1 hr and 10 mins

plus marinating

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Check out our summery recipe for juicy bbq prawns, smooth roasted red pepper dressing and a pearl barley salad

Low calorie

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Ingredients

Nutrition

• 8 large, raw tiger prawns

  unpeeled

• 50g pearl barley

• 1 vegetable stock cube

• 2 red peppers

• 50g flat-leaf parsley

  torn

• 2 sprigs tarragon

  leaves picked

• chopped to make 2 tbsp dill

• 50g rocket

• 1 lemon

  wedged to serve

Marinade

• 1 lime

  1/2 finely chopped, 1/2 juiced

• 2 cloves garlic

  chopped

• 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

• kcal308

  low

• fat8.8g

• saturates12g

• carbs32.8g

• sugars11.2g

• fibre10.4g

• protein19.2g

• salt1.9g

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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.

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