Try Justine's delightful salad!


  • Grilled Tunisian Salad

  • 3 capsicums (1 each of green, red, yellow)

  • 1 long chilli

  • 1 head garlic

  • 1 tomato

  • 1 tsp. caraway seeds (toasted and roughly ground)

  • Juice ½ small lemon

  • 2 tbs. good quality extra virgin olive oil

  • Salt

  • 6 prawns, head removed, peeled deveined and half butterflied

  • 1 small fresh chilli

  • Zest ½ lemon

  • 2 tbs. good quality extra virgin olive oil

  • salt

  • Herb Salad

  • ¼ cup parsley leaves, picked

  • ¼ cup mint leaves, picked

  • 1 tbs. chive, cut into batons

  • Squeeze of lemon juice

  • 2 tbs. good quality extra virgin olive oil


  • 1.

    For the Tunisian salad, place whole capsicum, chilli and garlic in the hot coals (or alternative on an open flame on a gas stove cooktop), continually turn until they are blackened. Remove, place into a bowl and cover with cling film. Sweat for 10 minutes. Then peel and remove all seeds from capsicum and chilli. Roughly chop. For the garlic remove flesh from skin.

  • 2.

    On a grill briefly cook the tomato until the skin peels off.

  • 3.

    Squeeze the tomato into a large mortar and pestle. Add the capsicums and chilli, followed by ¾ of the garlic and caraway seeds. Pound gently to combine and to form a very rough puree. Add the olive oil and salt.

  • 4.

    For the prawns, add the lemon zest, oil and salt. Toss to coat and marinate briefly. Cook for no more than 1-2 minutes on a hot BBQ or grill.

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