Portuguese Prawn, Bean and Kale Salad

Serves 4-6
Time 20-30 minutes


500g prawns, de-shelled
1 tbsp olive oil
2 garlic cloves, crushed
½ tbsp smoked paprika
1 long red chilli, deseeded, finely sliced
1 tsp cumin ground
½ tsp cinnamon ground
1 lemon zested
juice of 1 lemon
pinch salt
pinch pepper

1 can red kidney beans, rinsed well and drained
2 cups kale leaves, finely torn
1 tbsp olive oil
squeeze lemon juice
1 small Spanish onion, finely sliced
1 garlic clove, crushed
¼ cup pepitas
¼ cup coriander leaves, chopped
1 punnet perino tomatoes, halved
1 tbsp sun dried tomatoes, chopped
pinch salt
pinch pepper


Place all of the prawn ingredients into a large bowl, marinate for 30 minutes prior to cooking. Heat grill pan on high-heat chargrill prawns on both sides until cooked.

Mix all of the salad ingredients together in another bowl.

Place a serving of salad on each plate and top with prawns.