• 2 salmon fillets
• 8 raw king prawns
• 20ml honey
• 20ml soy sauce
• ½ lime
• 1 tsp sesame seeds
• ¼ bag Florette Baby Leaf Salad
Method
In a mixing bowl, zest the lime and squeeze in the juice, add the honey and soy and whisk together. Pour 1/4 into a separate bowl.
Cut the salmon fillets into 1cm dice, you will need at least 8 pieces and add to the soy and honey mixture along with the raw king prawns. Leave to marinate for at least 1 hour.
Take 4 skewers and thread the 2 pieces of salmon and 2 king prawns onto each one, try to place them on alternative pieces for presentation.
Place the kebabs directly over the heat source of the BBQ and cook for 2-3 minutes, turn over and cook for a further 2-3 minutes, or until the salmon and prawns are fully cooked.
Place the Florette Baby Leaf Salad into a serving dish, top with the kebabs, drizzle over the remaining soy & honey mixture and finish with the sesame.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
