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Ingredients
300g peeled green prawns, tails intact
300g calamari rings
2 bunches asparagus
1 tbs baby capers, rinsed, drained, chopped
1 long fresh red chilli, deseeded, finely chopped
1 tsp finely grated lemon rind
2 tbs lemon juice
1 tbs olive oil
200g grape tomatoes, halved
400g can butter beans, rinsed, drained
3 cups (90g) baby rocket leaves
Lemon wedges
Method
Preheat a chargrill or barbecue over high heat. Lightly spray prawns, calamari and asparagus with oil. Cook for 1–2 minutes each side or until browned and cooked through.
Meanwhile, place capers, chilli, rind, juice and oil in a small bowl. Stir to combine.
Place prawns, calamari, asparagus, tomatoes, beans and rocket in a large bowl. Toss gently to combine. Drizzle with chilli mixture and serve with lemon wedges.
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