Roasted Red Pepper, Pearl Barley and BBQ Prawns

Roasted red pepper and pearl barley with barbecued prawns

  • serves 2
  • Easy

Check out our recipe for juicy bbq prawns, smooth roasted red pepper dressing and a pearl barley salad. These prawns are marinated in lime, garlic and chilli, to give them a punchy flavour. This dish is easy to make and low in calories, a great summertime meal



  • large, raw tiger prawns 8, unpeeled
  • pearl barley 50g
  • vegetable stock cube 1
  • red peppers 2
  • flat-leaf parsley 50g, torn
  • tarragon 2 sprigs, leaves picked
  • dill chopped to make 2 tbsp
  • rocket 50g
  • lemon 1, wedged to serve


  • lime 1, 1/2 finely chopped, 1/2 juiced
  • garlic 2 cloves, chopped
  • smoked paprika 1 tbsp
  • dried chilli flakes 1/2 tsp
  • black pepper 1 tsp
  • olive oil

Roasted red pepper dressing

  • red pepper 1
  • red chilli 1/2
  • basil chopped to make 2 tbsp
  • sherry vinegar 1 tbsp


  • Step 1

    Mix all of the marinade ingredients in a bowl with 1 tbsp of olive oil and 2 tbsp of water. Add the prawns, toss well and chill.

  • Step 2

    Add the pearl barley and stock cube to a pan, cover with plenty of water and cook following packet instructions. Drain and run under cold water.

  • Step 3

    Heat the oven to 200C/fan 180/gas 6. Roast all 3 peppers for 45 minutes until blackened, add the chilli, for the dressing, to the baking tray after 30 minutes.

  • Step 4

    Put in a bowl, cover with clingfilm and leave for 10 minutes.

  • Step 5

    Peel, discard the seeds and tear 2 of the peppers into strips. Add to a bowl with the pearl barley, herbs and rocket.

  • Step 6

    To make the dressing, add the remaining roasted pepper and chilli to a food processor along with the basil, sherry vinegar and any oil from the roasted peppers. Blitz until smooth, and season.

  • Step 7

    Heat a barbecue or griddle pan over a high heat. Cook the prawns for 7-8 minutes until charred and cooked through.

  • Step 8

    Stir the dressing through the salad, toss and serve with the prawns and lemon wedges.

Nutritional Information

  • Kcals 308
  • Fat 8.8g
  • Saturates 12g
  • Carbs 32.8g
  • Sugars 11.2g
  • Fibre 10.4g
  • Protein 19.2g
  • Salt 1.9g