Avocado, grilled king prawn and padrón pepper salad with butternut squash dressing
Recipe
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20 minutes
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40 minutes
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60 minutes
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4 persons
Feel like having a salad? It’s very easy to give them that delicious Big Green Egg flavour too,simply by grilling some of the ingredients on your kamado. For this healthy salad, you even make the lukewarm dressing on the Big Green Egg. It is easiest to grill the king prawns on the ridged side of the plancha. Do you have a convEGGtor Basket or a 5-Piece EGGspander Kit and matching half accessories? If so, at the start of your cooking session, place two half stainless steel grates on the basket and before grilling the king prawns and peppers, replace one of them with the half plancha. Alternatively, stick to the setup as indicated in the recipe.
INGREDIENTS
Dressing
- 2 shallots
- 1 cm fresh ginger
- 1/3 butternut squash
- 2 wedges of pickled lemon
- 2 cm red Spanish chilli pepper
- 4 tbsp olive oil
- ½ tbsp yellow curry paste
- 1 tbsp sushi vinegar
- 1 tbsp soy sauce
Salad
- 1 tbsp olive oil
- 1 clove of garlic
- 8 peeled Argentinian king prawns (size 16/20)
- 2 avocados
- 8 padrón peppers
- sea salt flakes, to taste
- 1 sprig of flat-leaf parsley
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 200°C.
- Meanwhile, for the dressing, peel and chop the shallots. Peel the ginger and chop finely. Peel the butternut squash and cut the flesh into cubes of about 3 millimetres. Cut the pulp from the wedges of pickled lemon (discard this) and finely chop the lemon peel and the piece of chilli.
METHOD
- Heat the olive oil in the skillet on the grid. Add the shallot, fry for 2-3 minutes and stir in the curry paste. Fry for about 1 minute, then add the ginger , diced butternut squash, lemon zest and chilli. Fry for about 5 minutes until the butternut squash is al dente. Stir occasionally and close the lid of the kamado after each action.
- Place the skillet on a heat-resistant surface and mix the sushi vinegar and soy sauce into the dressing. Due to the heat of the cast iron, the dressing will cool only slightly; this is also the intention.
- Place the half plancha, ribbed side up, on the grid. Close the lid of the EGG, preheat the plancha for about 10 minutes and, in the meantime, raise the temperature of the Big Green Egg to 220°C.
- Meanwhile, for the salad, peel the garlic and finely chop the clove. Mix with the olive oil through the king prawns. Halve the avocados and remove the stones and peel. Cut them into thin slices, place evenly in a bowl and sprinkle with salt and pepper to taste. Spoon the lukewarm pumpkin dressing over the avocado.
- Place the king prawns and padrón peppers on the plancha and grill for about 1½ minutes per side. Sprinkle with sea salt flakes to taste, divide over the salad and garnish with the parsley.
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