Garlic & lemon prawns with cucumber salad

Prep 15 mins + chilling time | Cook 5 mins | Serves 4

2 tbs olive oil
3 garlic cloves, crushed
2 tsp lemon zest
1 tbs lemon juice
500g frozen green king prawns (with tail on - optional)
2 baby cos lettuce leaves
2 Lebanese cucumbers, thinly sliced lengthways
1 small red onion, halved and very thinly sliced
250g tub reduced fat tzatzki dip, to serve
Lemon wedges and crusty bread, to serve

Step 1 Combine oil, garlic, lemon zest and lemon juice in a bowl. Season with salt and pepper to taste. Add frozen prawns and toss to coat in oil mixture. Cover and refrigerate for 30 minutes.

Step 2 Meanwhile, arrange lettuce, cucumbers and onion on serving plates.

Step 3 Heat a greased barbecue plate or char-grill pan over medium-high heat. Remove prawns from bowl using a slotted spoon and barbecue or char-grill for 4–5 minutes until pink and just cooked through. Arrange prawns on salad and serve with tzatziki, lemon wedges and crusty bread.

Good for you ... Garlic

Although not normally consumed in sufficient quantities to supply substantial quantities of nutrients, garlic will provide small quantities of dietary fibre, minerals and vitamins.

Sulphur compounds in garlic have the potential to relax blood vessels. The jury is out on whether the quantities are sufficient to have an impact on heart disease risk factors.