Caramelised beef and seared garlicky salty prawns are two flavours that work superbly together. This “salad” is great because it’s a flexible recipe. Any type of pasta can be used for the base, as can any combination of fresh herbs. Have fun experimenting with your choice of fresh chargrilled vegetables.
Ingredients
| 300 g | Linguine pasta (Main) |
| 3 Tbsp | Olive oil |
| 200 g | Sirloin steak, diced (Main) |
| 200 g | Raw prawn cutlets, peeled, tails removed (Main) |
| 2 tsp | Crushed garlic |
| 1 | Courgette, sliced |
| 1 cup | Cherry tomatoes, sliced in half (Main) |
| 2 tsp | Sliced chives |
| 2 tsp | Chopped basil |
| 2 tsp | Chopped coriander |
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Directions
- Bring a large pot of water to the boil with 1 Tbsp salt and ½ Tbsp of the oil. Add linguine and once boiling turn down to a gentle simmer to cook for 12 minutes or until "al dente" (just cooked and firm when bitten in to).
- Heat barbecue or large frying pan until hot. Lightly season sirloin with salt, add 1 Tbsp of the oil and cook until browned all over. Wipe barbecue clean with paper towels or wash frying pan, then reheat until hot.
- Pat prawn cutlets dry with paper towels, Place in a bowl, add garlic, 1 Tbsp of the oil, sprinkle with salt then mix together well. Sear for one minute on each side until caramelised.
- Toss courgette slices with ½ Tbsp of the oil, lightly season then barbecue or pan-fry until caramelised.
- Mix linguine with courgette, herbs, cherry tomatoes and a good grind of black pepper. Serve with beef and prawns arranged on top.
