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Barbecued Mushroom, Asparagus & Prawn Salad
Ingredients
  • 2 lemons
  • ΒΌ cup olive oil 2 garlic cloves, crushed
  • 2 tsp caster sugar
  • 400g cup mushrooms, sliced
  • 1 bunch asparagus, ends trimmed, cut into 3cm lengths
  • 16 medium green prawns, peeled with tail intact and deveined
  • 250g cherry tomatoes, halved
  • 150g baby spinach leaves
  • Extra virgin olive oil and flat bread, to serve
Steps
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