Avocado, grilled prawns and padrón pepper salad with pumpkin dressing
Looking for something tasty from the Big Green Egg? This avocado, grilled prawns and padrón pepper salad with a pumpkin dressing is tangy, colourful and bursting with flavour. In partnership with Big Green Egg, we have developed a dish that demonstrates just how versatile grilling can be. The creamy avocado is the perfect partner for the mildly spicy peppers and juicy prawns.
Light the charcoal in the Big Green Egg. Place the stainless steel grid and heat to a temperature of 200 °C.
In the meantime, peel and chop the shallots for the dressing. Peel and finely slice the ginger. Peel the butternut squash. Slice the flesh into cubes of approx. 3 mm. Remove flesh from the pickled lemon wedges and discard. Finely slice the lemon peel and the cayenne pepper.
Pour the olive oil in the skillet and heat on the grid. Add the shallot and fry for 2-3 minutes. Add the curry paste and stir well. Fry for approx. 1 minute. Add the ginger, pumpkin cubes, lemon peel and cayenne pepper. Fry for approx. 5 minutes until the pumpkin is just tender. Stir occasionally. Close the lid of the EGG after each time you stir.
Place the skillet on a heat-resistant surface. Mix the sushi vinegar and soy sauce through the dressing. The heat of the cast iron will keep the dressing warm.
Place the half plancha on the grid with the ribbed side facing up. Close the lid of the EGG. Preheat the plancha for approx.10 minutes. In the meantime, increase the temperature of the Big Green Egg to 220°C.
In the meantime, peel and finely chop the garlic for the salad. Mix the prawns with the olive oil. Halve the avocados and remove the seeds and skin. Finely slice the avocado. Arrange on a plate. Season with salt and pepper. Spoon the lukewarm pumpkin dressing over the avocado slices.
Place the prawns and the padrón peppers on the plancha. Grill for approx. 1½ minutes on each side. Season with sea salt flakes to taste. Arrange over the salad and garnish with the parsley.
