Tandoori prawn skewers with kachumber salad

Ingredients

For 1 serving

• Shrimp150 g
• Nonfat Greek yogurt50 g
• Paprika1 teaspoon
• Garam masala1 teaspoon
• Garlic1 clove
• Tomatoes120 g
• Cucumber100 g
• Red onion30 g
• Lemon juice1 tablespoon
• Basmati rice65 g
• Sunflower oil1 teaspoon
• Cilantroto taste
• Saltto taste

Contains: lactose, shellfish,

In season: June – September

Method

1. Peel the prawns leaving the tails on, slit them along the back and remove the dark vein; rinse and pat dry. Grate the garlic, mix it with the Greek yoghurt, paprika, garam masala and a pinch of salt and marinate the prawns for 15 minutes.
2. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
3. Dice the tomatoes, cucumber and red onion into pieces of about 1 cm and dress the kachumber with the lemon juice, chopped fresh coriander and a pinch of salt.
4. Thread the prawns onto skewers. Heat a griddle greased with the sunflower oil over high heat and cook them for 2 minutes per side, until pink, opaque and lightly charred.
5. Serve the skewers with the kachumber and rice.