Honey-Chilli Glazed Prawns & Fresh Summer Salad

Bring fresh, vibrant flavours to your Christmas Day lunch with this simple yet impressive duo of dishes. Sweet, spicy prawns and a bright summer salad make the perfect combination for relaxed festive dining.

Honey and Chilli Glazed Butterflied Prawns

• 12 extra-large prawns, butterflied
• 4 tbsp Gaia Chilli Sambal
• 1 tbsp coconut vinegar
• 1 tsp lime juice
• 1 tsp dried chilli flakes
• 2 tsp Gaia Honey
• 1 tsp verjus
• 1 tbsp neutral oil (canola, grapeseed, or light olive oil)
• Salt, to taste
• Fresh coriander, lime wedges, or finely sliced spring onions for garnish

Method:

Glazing:

1. Prepare the glaze by whisking the following ingredients in a small bowl:
   • Gaia Chilli Sambal
   • Coconut vinegar
   • Lime juice
   • Dried chilli flakes
   • Gaia Forage Honey
   • Verjus

Marinate the prawns:

1. Place the butterflied prawns in a shallow dish.
2. Spoon half of the glaze over them, making sure it gets into the butterflied crevices.
3. Marinate for 10–15 minutes (no longer, to avoid “cooking” them in the acids).

Cook the prawns:

1. Preheat oven to 220 degrees on grill fan setting.
2. Brush butterflied prawns with the glaze and grill for 4-5 minutes.

Finish and serve:

1. Sprinkle lightly with salt and a squeeze of fresh lime juice and honey.
2. Garnish with coriander or spring onions.
3. Serve immediately while hot.

Summer Salad with Grilled Peaches, Zucchini, Basil & Ricotta

Ingredients (serves 4):

• 3 ripe peaches or nectarines, halved and pitted
• 3 zucchinis, halved lengthwise
• 1 small head radicchio, leaves separated and torn
• 1 small fennel bulb, finely shaved (use a mandoline if possible)
• 1 bunch fresh basil, leaves picked
• ½ bunch chives, finely chopped
• ½ cup mixed salad leaves and herbs (e.g. rocket, mint, baby spinach)
• 50 g Gaia roasted macadamias, roughly chopped
• 100 g fresh ricotta
• 1 lemon, juiced
• 60 ml (¼ cup) extra virgin olive oil
• Sea salt and freshly cracked black pepper, to taste

Method:

Grilled peaches:

1. Heat a chargrill pan or BBQ over high heat.
2. Cut peaches in half, remove the stones, and lightly brush with olive oil.
3. Season with salt and pepper.
4. Place cut-side down on the hot grill for about 2 minutes, or until lightly charred and caramelized.
5. Set aside to cool slightly, then slice into wedges.

Grilled zucchini:

1. Slice zucchinis in half lengthwise (or into thick ribbons for a more delicate look).
2. Brush with a little olive oil and season with salt and pepper.
3. Grill on high heat for 2–3 minutes, until tender with nice char marks.
4. Remove from grill and allow to cool slightly before slicing on a bias or into thick strips.

Lemon-Basil dressing:

1. In a small bowl, whisk together:
   • Lemon juice
   • Olive oil
   • Chopped chives
   • Salt and pepper, to taste
2. Taste and adjust — add a touch more lemon for brightness if needed.

Assemble:

1. In a large salad bowl or platter, combine:
   • Torn radicchio and salad leaves
   • Shaved fennel
   • Grilled zucchini slices
   • Grilled peach wedges
   • Basil leaves and extra herbs
2. Gently toss with the lemon-basil dressing until everything is lightly coated.
3. Dot the salad with spoonfuls of ricotta and sprinkle with roasted macadamias.
4. Finish with a grind of black pepper, a drizzle of olive oil, and a few extra basil leaves for garnish.

Enjoy!
Mitch, Dan & the Gaia Culinary Team