prep: 10 min
cook: 10 min
½ tsp dried oregano
1 ½ tbs lemon juice
1 tbs extra-virgin olive oil
300g peeled green prawns
1 Lebanese cucumber, peeled, chopped
125g cherry tomatoes, halved
1 small red capsicum, chopped
¼ cup pitted black or green olives
60g baby spinach or mixed leaves
50g feta cheese, diced
1 Combine the oregano, 1 tbs lemon juice and 2 teaspoons olive oil in a shallow dish. Season well with salt and pepper. Add prawns and turn to coat. Set aside to marinate for 20 minutes.
2 Meanwhile, combine the cucumber, tomatoes, capsicum, olives, spinach and feta in a bowl and toss to combine.
3 Heat a chargrill, barbecue or large non-stick frying pan over medium-high heat. Cook prawns for 2 minutes each side or until golden and cooked through.
4 Drizzle salad with remaining olive oil and lemon juice. Top with the prawns and serve.