Andalusian wraps with Spicy Prawns

A fun BBQ idea this dish in ready in minutes and makes the most of the seasonal, fresh Andalusian produce by keeping all the ingredients crunchy and vibrant, prawns griddled on the BBQ give the dish a unique smokey flavour.

Preparation Time: 30 minutes

Serves: 4

400 g small prawns (ready to cook, without head and shell)

1-2 small red chillies

1 red pepper (ca. 250 g), deseeded and chopped into strips

2 tbsp olive oil

150 g full-fat cream cheese

Salt and pepper

150 g lettuce, chopped

125 g cucumber, peeled and sliced

4 Tortilla wraps (ca. 40 g each)

1.        Brush the prawns, chillies and peppers lightly with olive oil, then put them on the BBQ, leaving them to grill for 3 minutes. Chop the chilli. Transfer to a bowl and add 90 g of the cream cheese, season with salt and pepper and leave to cool.

2.        Take 4 lettuce leaves. Spread the flatbread with the rest of the cream cheese, fill it with one lettuce leaf, then add some of the prawns, peppers and chilli. Add cucumbers and chopped salad for a crunchy finish. Wrap the flatbread to serve.

Andalusian Chargrilled Watermelon Salad

With Andalusian watermelons now filling the stores, here is a completely different, delicious and traditional barbeque idea from that sunny Spanish region.  Perfect for the whole family the watermelon can either be fried on the stove or griddled in a pan over the Barbie.

Ingredients (Serves 4)

15 min prep, 4 min cooking time

 400g cherry tomatoes (quartered)

200g watercress

Tbsp pickled capers

Tbsp finely chopped shallots

4 tbsp Extra virgin olive oil

1 tbsp Sherry vinegar (substitute - red wine vinegar)

A little olive oil for the griddle

4 slices of watermelon (roughly 2cm thick)

A handful of basil leaves

1. Mix the cherry tomatoes, shallots and capers together with 4 tbsp of olive oil and a tbsp of sherry vinegar, season with salt and pepper

2. Take the rind off the watermelon slices and cut into rectangles, approximately 10cm x 5cm. Remove seeds if desired.

3. Heat a griddle pan (alternatively use a frying pan) until hot or place the watermelon directly on your BBQ, brush with a little olive oil and grill the watermelon slices for 2 minutes on each side until grill marks appear or browned. Season with a little salt.

4. Divide the watercress between 4 plates, place a watermelon slice on each, spoon the cherry tomato mix over each slice. Garnish with torn basil leaves.

For more information please visit www.andalusianfreshproduce.co.uk