Piquillo Prawns with Chunky Avocado Salsa
For Aussie food writer and firepit cooking pro Ross Dobson, the chef behind our Piquillo Prawns with Chunky Avocado Salsa, barbecuing is all about easy, tasty food on a bright summer’s day: “Australians take a bit from here and a bit from there to make spritely, flavoursome dishes. Here, the piquillo sauce is a nod to the delicious piri-piri of Mozambique, and the prawns exemplify Aussie barbecue style: it’s all about freshness and simplicity.”
- Time: 30 min
- Servings: 4
Source: ocado.com
Ingredients
- raw king prawns, defrosted if frozen
- olive oil
- limes , juiced
- walnut pieces, chopped
- jars pimiento piquillo peppers, drained
- garlic cloves
- red onions
- chilli flakes, plus 1 pinch
- large avocados, halved
- tomatoes, halved, seeds scooped out and diced
- bunch coriander, roughly chopped
- mini tortillas