Olive Magazine
Roasted Red Pepper, Pearl Barley and BBQ Prawns

Roasted red pepper and pearl barley with barbecued prawns

Published: July 20, 2017 at 12:04 pm
  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 2

Check out our summery recipe for juicy bbq prawns, smooth roasted red pepper dressing and a pearl barley salad

  • Low calorie
low inkcal308


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


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

Roasted red pepper dressing

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


  • 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.


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