| | Grilled scampi with Greek salad
Grilled scampi with Greek salad
Grilled scampi with Greek salad 4.3-5 9
  • Calories: 2327 kj
  • Fat: 47g
  • Carbohydrates: 10g

How to Make:

  1. Combine the extra virgin olive oil, finely chopped garlic, lemon juice and oregano in a bowl. Season well with sea salt and freshly ground black pepper. Remove 1/3 cup (80ml) of the mixture and set aside to use as a dressing. Brush the remaining olive oil mixture over the scampi.
  2. Preheat a chargrill pan or barbecue to medium-high. In batches if necessary, cook scampi for 2 minutes on each side until cooked through.
  3. Arrange lettuce, cucumber, tomatoes, onion, feta and olives on 4 plates. Top with the scampi, then drizzle with the reserved dressing and serve.
Time for preparing:
5 min.


  • 1/2 cup (125ml) extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons chopped oregano
  • 12 scampi (see note) or large prawns, halved lengthways, cleaned
  • 2 baby cos lettuce, quartered
  • 1/2 telegraph cucumber, chopped
  • 4 vine-ripened tomatoes, chopped
  • Handful of cherry tomatoes
  • 1 red onion, cut into wedges
  • 250g feta or marinated feta (see note), drained
  • 1/2 cup (80g) kalamata olives