This isn’t your average leafy green situation. This is a full-on, messy-fingered, sun-on-your-back, lick-the-glaze-off-your-fork kind of salad. The first time I made it, it was one of those spontaneous backyard cook-ups where nothing is planned but somehow everything comes together — prawns sizzling on the grill, tomatoes at their juiciest, and someone always stealing the garlicky focaccia before I’m ready to plate it.
What I love most is how it’s equal parts light and indulgent. There’s heat, there’s sweetness, there’s crunch from the toasted bread, and creamy avocado to mellow it all out. Honestly, if you’re looking to impress on a warm evening without the faff of a formal dinner, this is the salad you want.
Why You’ll Love It
- Those sticky prawns? Sweet, spicy, smoky perfection
- It’s basically a meal disguised as a salad
- You’ll feel like a BBQ pro with very little effort
- The avocado + tomato + balsamic combo = flavour bomb
- Toasted garlicky focaccia takes it completely over the top
- A total showstopper for summer entertaining or date night
Ingredients
- 4 cloves garlic
- 4 spring onions
- 1 green chilli
- ½ bunch fresh basil
- 12 large raw unpeeled prawns (banana prawns if you’ve got ’em)
- 1 lemon
- Olive oil
- 75ml sweet chilli sauce
- 8 thin slices focaccia
- 2 large ripe tomatoes
- 1 handful mixed cherry tomatoes
- 2 ripe avocados
- Balsamic vinegar
- 1 lime
- Extra virgin olive oil
- Sea salt & black pepper
How to Make It
Get everything prepped before you start:
Slice 3 garlic cloves, the spring onions, the chilli, and basil stalks. Pick the basil leaves and set aside. Remove those tiny legs from the prawns (a bit fiddly but worth it). Halve your lemon.
Make the sticky glaze magic:
In a heatproof pan over high heat, splash in some olive oil. Add garlic and spring onions — let them sizzle until fragrant. Toss in chilli and basil stalks. After a minute, pour in the sweet chilli sauce and a splash of water. Let it simmer and reduce for 5–10 minutes until thick and glossy. Move the pan to the cool side of the grill to keep warm.
Toast the focaccia just right:
Grill slices of focaccia on both sides until crisp and golden. Rub with the last clove of garlic while they’re still warm. Try not to eat half of them immediately (I always fail here).
Build the fresh stuff:
Chop the large tomatoes into chunks, halve/quarter the cherry ones, and toss with a bit of balsamic. Slice the avocado, coat with lime juice, and season. Set aside.
Grill those prawns:
Drizzle prawns with oil, season lightly, and grill them on the hot BBQ side for about 4 minutes per side. Add the lemon cut-side down too — it gets beautifully charred and juicy.
Glaze & build the salad:
Transfer prawns to the glaze pan, squeeze in the grilled lemon juice (watch the pips!), and toss to coat. On a serving platter, layer the focaccia, tomato, and avocado. Add the prawns on top, drizzle any remaining sauce, and scatter over basil leaves.
Common Mistakes and How to Dodge Them
Prawns turned rubbery?
You cooked them too long. Watch closely — they turn pink and curl when they’re done. About 4 minutes per side is usually enough.
Focaccia got soggy?
Don’t build the salad too early. Add the focaccia last minute to keep it toasty.
Glaze too thick or burnt?
Add a splash of water if it starts sticking. Keep it on the cooler BBQ side once it’s reduced.
Overpowering garlic?
Rub lightly — the warm bread will mellow it. But if you’re not a garlic fan, skip it altogether.
Storage and Reheating
- Fridge: Not ideal — this salad is best eaten fresh
- Prawns: Can be stored separately in the fridge for a day
- Focaccia: If you’ve got extras, dry them overnight for croutons as Jamie suggests
- Leftover glaze: Great drizzled over rice or grilled veg the next day
Frequently Asked Questions
Can I make it without a BBQ?
Totally. Use a hot grill pan or regular pan on the hob. You’ll still get beautiful char and flavour.
What if I can’t find banana prawns?
Any large raw prawns (shell-on if possible) will do — just adjust cooking time slightly if they’re smaller.
Is it spicy?
It has a little kick. Dial back the chilli or use a mild sweet chilli sauce if needed.
Can I make this vegetarian?
Sure — skip the prawns and try grilled halloumi or aubergine instead. The glaze still works beautifully.
Nutrition Facts (Per Serving):
- Calories: ~520 kcal
- Fat: 28g
- Carbs: 42g
- Protein: 28g
- Sodium: Moderate
- Sugar: ~8g
Jamie Oliver Sticky Barbecued Prawn Salad
Description
A bold, BBQ-style salad of sticky glazed prawns, creamy avocado, juicy tomatoes, and toasted garlicky focaccia — the ultimate summer plate.
Ingredients
Instructions
- Prep garlic, spring onions, chilli, basil stalks. Clean prawns.
- Simmer garlic, onion, chilli, and basil stalks in oil. Add chilli sauce and water. Reduce to glaze.
- Toast focaccia, rub with garlic. Set aside.
- Mix tomatoes with balsamic, avocado with lime.
- Grill prawns and lemon halves. Add prawns to glaze and toss.
- Build salad with focaccia, veg, and glazed prawns. Drizzle sauce and scatter basil on top.
Notes
- Don’t overcook prawns — they go rubbery fast
- Focaccia can be swapped for sourdough or ciabatta
- Leftover glaze = great over rice or noodles
- Add chilli to your taste — or leave it out for a milder version