Barbecued sumac prawns with mango avocado salad

Ingredients

• 

  24 raw king prawns, peeled, deveined, tails intact (see tip)

• 

  3 cloves garlic, crushed

• 

  Finely grated rind and juice of 1 lemon

• 

  1/3 cup olive oil

• 

  2½ tsp ground sumac

• 

  2 teaspoons honey

• 

  100g mixed salad leaves

• 

  1 cup fresh mint leaves

• 

  250g medley cherry tomatoes, halved

• 

  1 large mango, peeled, cut into thin wedges

• 

  1 large avocado, cut into thin wedges

• 

  1/3 cup unsalted, roasted macadamias, toasted

Method

1. 
   1

   Place prawns in a large bowl. Add garlic, lemon rind, 2 tablespoons of the olive oil and 2 tsp sumac. Season with pepper. Toss to coat well. Refrigerate for 30 minutes.

2. 
   2

   For dressing, whisk 1 tablespoon lemon juice and honey with the remaining 2 tablespoons of olive oil and ½ teaspoon sumac.

3. 
   3

   Heat a barbecue plate over a medium-high heat. Add prawns in a single layer. Cook for 2-3 minutes on each side, until changed in colour and tender. Transfer to a plate.

4. 
   4

   To serve, arrange salad leaves, mint, tomatoes, mango, avocado and prawns on a large serving plate. Sprinkle with macadamias. Drizzle over dressing.