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BBQ Lemon Prawns With Avocado

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  • 4 thick slices 200g stale sourdough
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • 2 tbsp extra virgin olive oil
  • Sea salt & cracked black pepper
  • 600 g Roma tomatoes chopped roughly
  • 2 spring onions chopped
  • 24 frozen prawn cutlets thawed
  • 1 tbsp lemon zest
  • 2 avocados halved & seeds removed
  • Balsamic vinegar to drizzle
  • Handful basil leaves torn if large


  • Heat barbecue or chargrill plate over high heat. Toast sourdough for a couple of mins on either side, until crisp. Remove from heat.
  • Place lemon juice and caster sugar in large mixing bowl and whisk to dissolve sugar. Add extra virgin olive oil and a little salt and pepper; whisk to combine.
  • Tear toast slices and add to dressing in bowl. Add tomatoes and spring onions and toss well with your hands to combine, squeezing a little to release some of the tomato juices. Season with salt and pepper.
  • Place prawns in medium mixing bowl, add lemon zest and season. Toss to coat. Cook on barbecue for a few mins, until just cooked through.
  • Remove prawns from barbecue and add to bowl containing bread and tomatoes. Using spoon, scoop flesh from avocados and add to bowl. Add basil and a splash of balsamic vinegar and toss well to coat. Serve while warm.


Adapted from Ali Irvine