Prawns and warm mushroom salad

After my BLATsil lunch we went for a lighter dinner and with a bit of prep ahead of time when it was time to cook it was very quick.

Prawns with garlic, chilli and lemongrass (above)

Ingredients
12 large prawns, peeled and deveined (tails left on)
1 tblsp Gourmet Garden garlic
1 tsp Gourmet Garden Hot Chilli
1 tblsp Gourmet Garden lemon grass
1 tsp minced ginger
4-6 tblsp olive oil

My daughter did all of the prep work for me so a great one to get the kids involved in

In a bowl mix the garlic, chilli, lemongrass and ginger. Gradually add in the olive oil until you have a paste. Season with salt and pepper. Place the prawns in the bowl and make sure they are all well covered in the marinade. Place in the fridge to marinate for a few hours.

Cook the prawns on a hot bbq or pan for 4-6 minutes until they turn pink.

Warm mushroom salad (below)

Ingredients
320g field mushrooms
1 tsp Gourmet Garden Thyme
1 tsp Gourmet Garden garlic
50ml olive oil
salt and pepper
1 handful of rocket
half an avocado

Red wine vinegarette
30ml red wine vinegar
1 tsp seeded mustard
1 tblsp dijon mustard
salt and pepper
60ml Olive oil

Toss the mushrooms in the thyme, garlic and olive oil. Season to taste then leave in the fridge to marinate for at least an hour (can be done the night before).

Make the vinegarette by whisking together the vinegar and mustards and season with salt and pepper. Keep whisking as you slowly add in the olive oil until combined.

Cook the mushrooms on a hot BBQ or pan (can be done at the same time as the prawns in the previous recipe) around 2 minutes on each side.

Arrange the mushrooms, rocket and sliced avocado on a plate and drizzle with vinegarette and serve. (the vinegarette is quite strong so only use a little on the kids serve)

Great recipes for a bbq with friends and family and really easy ones for the kids to be involved in making.