Recipe by Zoe Bingley-Pullin from Good Chef Bad Chef Season 8, Episode 63: Portuguese


Cooking Time:
 20-30 minutes

Prawn Ingredients
Serves 4-6

  • 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


Salad Ingredients

  • 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


Method

  • 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.