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Barbecued Mushroom, Asparagus & Prawn Salad

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Barbecued mushroom, asparagus & prawn salad recipe

 400 g cup mushrooms, sliced
 16 medium green prawns, peeled with tail intact and deveined
 1 bunch asparagus, ends trimmed, cut into 3cm lengths
 250 g cherry tomatoes, halved
 150 g baby spinach leaves
 2 lemons
 olive oil
 2 garlic cloves, crushed
 2 tsp caster sugar
 extra virgin olive oil and flat bread, to serve

To make marinade, juice 1 lemon and pour juice into a large bowl. Add oil, garlic and sugar. Season then whisk well. Transfer 1 tbs marinade to a small bowl. Set aside. Add mushrooms to remaining marinade, stir to coat. Cover and stand 15 minutes.


Preheat barbecue plate on medium-high heat. Add mushrooms and asparagus and barbecue 3-4 minutes, turning once, until light golden and just tender. Remove to a bowl. Add prawns to the hot barbecue plate, spoon over reserved marinade and barbecue 2-3 minutes or until cooked through. Transfer to a plate. Half remaining lemon and barbecue halves cut-side down 3-4 minutes, or until golden.


Add tomatoes and prawns to mushrooms and asparagus, toss gently to combine. Spoon onto a large platter, add spinach leaves and season. Drizzle with extra virgin olive oil and juice from barbecued lemons. Toss gently and serve with barbecue flat bread.

Nutrition Facts

Servings 0