Optigrill Grilled Prawns with Warm Grain Salad

• 12 extra large raw prawns
• 1 can brown or green lentils
• 1 cup quinoa, cooked according to instructions
• 1 cup brown rice (or rice of your choice), cooked according to absorption method
• 1 bulb fennel, sliced and roasted
• 150g Green beans, top and tailed and blanched
• 1 punnet cherry tomatoes, sliced in half
• 1 cup Flat Leaf Parsley, roughly chopped
• ½ cup Smoked Almonds, roughly chopped
• Fennel fronds or Dill for garnish and added flavour
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• Dressing:
• Balsamic Vinegar
• Extra Virgin Olive Oik
• Lemon Juice
• Smoked salt and pepper, to taste

This recipe is created by Tefal brand ambassador Hoda Hannaway.

1. Pre-heat OptiGrill Elite on the Automatic Prawn setting. 2. Once prompted, place prawns on the grill plate and close immediately. 3. While prawns are grilling, toss together the rest of the salad ingredients including dressing. 4. Arrange in a share-style platter. Top with grilled prawns and garnish with Fennel fronds or dill.

Note: Prawns will take on the salad flavour and therefore does not need to be marinated. You can use peeled raw prawns. You can substitute smoked almonds for roasted almonds and smoked salt for normal salt.