Grilled scampi with Greek salad

Cooking Salads Grilled scampi with Greek salad

Experience this crowd-pleasing main that will entertain your family and friends all summer long.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. Combine the extra virgin olive oil, finely chopped garlic, lemon juice and oregano in a bowl. Season well with sea salt and freshly ground black pepper. Remove 1/3 cup (80ml) of the mixture and set aside to use as a dressing. Brush the remaining olive oil mixture over the scampi.
  2. Preheat a chargrill pan or barbecue to medium-high. In batches if necessary, cook scampi for 2 minutes on each side until cooked through.
  3. Arrange lettuce, cucumber, tomatoes, onion, feta and olives on 4 plates. Top with the scampi, then drizzle with the reserved dressing and serve.

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1/2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup lemon juice
2 tbsp chopped oregano
12 scampi or large prawns, halved lengthways, cleaned
2 baby cos lettuce, quartered
1/2 telegraph cucumber, chopped
4 vine-ripened tomatoes, chopped
Handful of cherry tomatoes
1 red onion, cut into wedges
250g feta or marinated feta , drained
1/2 cup kalamata olives

Adv

Autors
Preparation time
25
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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