Grilled Prawns with chickpea salad by The Detox Kitchen 

( Serves 2 )


1 tin chickpeas

1 red pepper

1 yellow pepper

2 spring onions

1 handful coriander, finely chopped

1 handful mint leaves, finely chopped

Pinch salt

Pinch pepper


For the dressing

1 handful spinach

1 clove garlic, peeled

½ small red chili

1 spring onion

1 tsp rapeseed oil

Pinch salt

Pinch pepper

12 King prawns



Place a griddle pan on a medium heat. While that is heating, drain and rinse the chickpeas and place them in a mixing bowl. Very finely chop the peppers, spring onions and herbs and mix this through the chickpeas with the limejuice, zest, salt and pepper.  To make the coarse dressing, finely chop the spinach, garlic, chili and spring onions, mix with a little rapeseed oil, salt and pepper.Place three king prawns on each skewer. Drizzle with a little rapeseed oil and place on the hot griddle pan for 2 minutes on each side until cooed throughout.To serve, place the prawns on top of the salad and spoon over the spinach and chili dressing.