Ingredients:
150g quick cook seven grains
2 iceberg lettuces, cut into eighths, washed and patted dry
2 tbsp olive oil
165g raw prawns
5 red radishes, trimmed and sliced
75g fresh coriander
50g (1 3/4oz) flat-leaf parsley
3 garlic cloves, roughly chopped
1 tbsp extra-virgin olive oil
1 green chilli, seeded and roughly chopped
4 cherry tomatoes
½ lemon, juiced
Directions:
In a food processor, finely chop the coriander and parsley. Add olive oil, garlic, chili, cherry tomato and lemon juice, 2-3 tsp water and whizz until well combined
Cook the grains following the pack instructions
Toss the lettuce wedges with 1 tbsp oil; season. Heat a griddle pan and cook a few wedges at a time for 2-3 mins, turning halfway, until char lines appear
Toss the prawns with 1 tbsp oil, then thread onto the skewers. Heat the griddle until hot and cook the prawn skewers for 2 mins, or until pink. Turn and cook for 1
min, or until cooked through
Divide the radishes, grains, lettuce and prawns between 4 plates. Drizzle over half the sauce and serve the rest in a bowl alongside
