Summer barbecue sizzlers with Sprout duo

Summer in South Australia is a barbecue boss’ time to shine.

You could dust off the gas bottles, buy a meat tray from the local butcher and throw a snag on the ‘barbie’ … or you could do it the “modern Australia” way.

This summer, our challenge to our fellow South Aussies is to live up to our reputation of premium food and wine and take your barbecue to new heights.

This doesn’t have to mean breaking into the piggy bank or spending hours in the kitchen, rather just a little more focus on fresh, local and seasonal produce.

Try using vibrant and full flavoured herbs and summer fruits to lift salads, dry spices for additional flavour on meats and perhaps throw an eggplant on the barbie with olive oil and crushed garlic too.

Seafood is a big hit during our hot summer, chargrilled prawns and calamari are a favourite but try supercharging your seafood with a smokey spice rub or rich spicey sauce.

Why not try our paprika prawns with romesco sauce and chilli beans this long weekend?

The best part about this dish is that you can cook the whole meal on the barbecue (including roasting your own capsicums on the grill) and that it requires minimal preparation which means you can spend more time standing near the barbecue, looking busy, with a cold beer in your hand!

Paprika prawns with romesco sauce and chilli beans


Ingredients (serves 4)

1/2 Cup roasted capsicum pieces

1/4 Cup roasted almonds, roughly chopped

1 Garlic clove

1 Teaspoon smoked paprika, plus 1 tablespoon extra

1 Teaspoon ground cumin

1/3 Cup tomato passata (pureed tomatoes)

Zest and juice of a lemon

2 Tablespoons olive oil, plus 1 tablespoon extra

500g Peeled prawns

4 Large handfuls green beans, topped and tailed

1/2 Teaspoon chilli flakes

8 Anchovy fillets, finely chopped (optional)


  • To make the romesco sauce, combine the capsicum, half the almonds, garlic, one teaspoon paprika, cumin, tomato passata and half the lemon juice in a food processor. Blend until smooth, add the two tablespoons of olive oil and blend briefly to combine.
  • Heat the remaining oil in a large frying pan over high heat. Coat the prawns in the remaining tablespoon of paprika, season with a pinch of salt, then add to the pan. Cook for one minute on each side or until golden brown. Remove the prawns from the pan and leave to rest, lightly covered.
  • Add the beans, chilli flakes and anchovies, if using, to the pan and cook for about two minutes until bright green and slightly tender. Transfer into a bowl and toss with the lemon zest and remaining juice. Divide the beans among four serving plates. Top with the prawns, romesco sauce and the remaining almonds and serve.

Nutritional information (per serve):
Energy: 1520 (363cal)
Protein: 34.8g
Fat: 19.6g
Carbohydrate: 7.9g
Sodium: 1006mg
Sat far: 2.7g
Sugar: 4.8g
Fibre: 7.3g

PHOTO: James Knowler / JK+Crew

Themis is an Accredited Practising Dietitian and managing director of Sprout. He loves good food, great wine and sharing these with friends and family.  He is passionate about food and health and helping others to understand how these can be enjoyed together!

Callum, a cook and author, founded and operates Sprout with Themis. He draws his inspiration from the seasons and using the best possible local produce. He loves to show people how easy it can be to create quick, delicious and healthy meals.