Prawns on a summer salad
- 300 g Leaf salad
- 500 g Prawns
- 200 g Tomatoes, cut into small pieces
- 100 g Parmesan, flaked
- 1 Piece(s) / Portion(s) Lemon, juice
- 3 Tablespoon Pumpkin seeds
- 1 Tablespoon Herb vinegar
- 3 Tablespoon Sunflower oil
- 1 Teaspoon Honey
- 1 Teaspoon Dijon mustard with honey
- Freshly ground pepper
Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.
Get all of the ingredients ready.
Blend together all of the ingredients for the dressing. Mix the tomatoes, leaf salad and parmesan together well. Serve everything on one plate and drizzle with the dressing.
Lightly roast the pumpkin seeds in the preheated Aroma pan, remove from the grill and put to one side.
Place the funnel into the Volcano position and put on the grill plate. Brown the prawns well on both sides on the preheated grill plate and drizzle with lemon juice.
Serve the prawns on the bed of salad and garnish with the pumpkin seeds.
If the prawns have turned orange, they are cooked through.
With the Lugano gas kettle barbecue, you can prepare the prawns on the Steakhouse Burner and the “Lugano” Griddle . The pumpkin seeds can be roasted on the side hot plate.