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Prawn and Pearl Barley Salad by Zola Nene

45 Minutes
4 Servings
13 Ingredients

Description

Glorious sunny days call for bright and colourful salads – like this Prawn and Pearl Barley Salad recipe from Chef Zola Nene. It’s a feast for your eyes and mouth, with bold shades of red and orange, and a combination of tangy, spicy and seafood flavours.

 

For the seafood, Zola recommends Cape Point Prawn Meat. It’s individually flash frozen to lock in its taste and is already peeled and deveined for your convenience. Serve it with a hearty helping of pearl barley and fresh vegetables, seasoned with chilli flakes and our Forage and Feast Balsamic Salad Dressing.

 

Get everything you need to bring this summer Prawn and Pearl Barley Salad to life at your nearest Checkers store. No time to visit? Simply shop on Sixty60 and we’ll deliver the ingredients to your door in 60 minutes.

Directions

1. Heat the olive oil in a pan, add prawn meat, season with salt and pepper, and add chilli flakes. Then sauté over high heat for a few minutes.

2. Top with lemon juice, before transferring the prawn meat to serving bowls.

3. Arrange remaining salad ingredients, and season salad with salt and pepper to taste.

4. Drizzle generously with the dressing before serving.

Ingredients

  • 1 tbsp. olive oil
  • 800g Cape Point Frozen Prawn Meat
  • Salt and pepper, to taste
  • Pinch of chilli flakes
  • Juice of 1 lemon
  • 2 cups pearl barley; cooked
  • 2 cups red cabbage; shredded
  • 1 punnet baby tomatoes; halved
  • 1 cup cooked beetroot; diced
  • 2 carrots; peeled and julienned
  • 1 red pepper; deseeded and sliced
  • 125ml Forage and Feast Balsamic Salad Dressing