This delicious summer recipe is a tasty meal for family and friends this BBQ season and is brought to us by The Australian Healthy Food Guide.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4


3/4 cup pearl barley

3 garlic cloves, crushed

2 tablespoons rice bran oil

24 peeled green king prawns (about 500g), tails intact

12 metal skewers (or soaked bamboo skewers)

2 cups baby rocket

2 tablespoons slivered almonds, toasted

250g punnet cherry tomatoes, halved

1/2 cup mint, roughly chopped

75g reduced-fat feta, crumbled

1/2 medium red onion, thinly sliced

zest and juice of 1 lemon

lemon wedges, to serve


1. Place a medium saucepan of water over high heat and bring to the boil. Add pearl barley and cook, uncovered, for 20 minutes, or until tender; drain and leave to cool for 5 minutes.

2. Combine crushed garlic with 3 teaspoons of the rice bran oil in a small bowl. Thread 3 king prawns onto each skewer.

3. Heat a barbecue grill or set a grill pan over high heat. Brush skewers with garlic oil and cook, turning once and brushing with oil, for 3 minutes, or until prawns colour and slightly char.

4. Meanwhile, combine baby rocket, almonds, tomatoes, mint, feta and onion in a large salad bowl. Add cooked barley to bowl with lemon zest, lemon juice and remaining rice bran oil; toss well.

5. Serve grilled prawn skewers with salad and lemon wedges.

Recipe sourced from The Australian Healthy Food Guide. Click here for full recipe information.