Grilled prawns and peaches with cherry tomatoes, feta and flatbreads
By OcadoLife
Published on 17 January 2022
Make this in high summer, when peaches are in season, or you could use nectarines or plums. If you can’t find shell-on prawns, thread raw shelled prawns on a skewer and cook until opaque and pink over a hot grill or barbecue for 4-5 minsTime and servings
20 minsTotal time
4Servings
20 minsPrep time
Ingredients
- 3 peaches, stoned and cut into 12 wedges
- 1 lemon, halved
- 400 g of cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 200 g of feta, crumbled
- 1 large pinch of dried oregano
- 5 tbsp of olive oil
- 1 large pinch of chilli flakes, to taste
- 12 large shell-on raw prawns, heads on or off, defrosted if frozen (defrost in a cool box en route to the campsite)
- 4 flatbreads (or use pitta)
Method
Step 1
Prepare a charcoal or gas barbecue for cooking and heat to medium-high; if using charcoal, the barbecue is ready when the flames have died down to hot embers. Grill the peach wedges and lemon halves, flesh-side down, until slightly softened and charred in places: about 2-3 mins each side for the peaches and 4-5 mins for the lemons. Remove from the heat and keep warm.Step 2
In a bowl, mix together the tomatoes, onion, feta and oregano, then add the grilled peaches and squeeze in the juice of half the grilled lemon – still warm, it should release plenty of juice. Add the olive oil, chilli flakes and salt, to taste, mixing well to combine.Step 3
Season the raw prawns with salt and grill for 1½-2 mins each side on the barbecue, until pink and cooked through. Remove from the heat and keep warm.Step 4
Warm the flatbreads over the grill for about 1 min on each side. Remove when they’re puffed and slightly charred.Step 5
Serve the prawns alongside the salad and flatbreads, with the remaining half of grilled lemon cut into 4 wedges, to squeeze over the prawns.