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Grilled prawn and aubergine salad

Ross Burden from Good Food Live
Barbecued aubergines and prawns combine with a tasty Thai-style salad in Ross Burden's stylish recipe

Grilled prawn and aubergine salad

Method

1. Prick the aubergine. Cook it on a hot barbecue until softened.

2. Set aside to cool, peel and chop.

3. Meanwhile, grill the prawns on the barbecue until they turn pink and opaque, a matter of minutes.

4. In a large bowl, toss together the aubergine, prawns, shallots, spring onions, lime juice, fish sauce, sugar, chilli and coriander. Serve.

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Serves: 1 as a main course or 2 as a starter

Prep: 15 min, plus cooling
Cook: 10 min

Ingredients
1 large aubergine
8 large prawns, shelled and de-veined
10 Thai shallots, finely sliced
2 Spring onions, shredded
1 tbsp fresh lime juice
2 tbsp Fish Sauce
1 tsp Sugar
1 large red chilli, finely chopped
handful of coriander leaves