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Prawn skewers with pineapple & kiwi salsa


Serves 4

Ready in about 30 minutes, plus chilling

3 garlic cloves, grated

1 long red chilli, deseeded and finely chopped

Juice of 2 limes

3 tbsp fat-free natural yogurt

Splash of Worcestershire sauce

2 tbsp very finely chopped fresh flat-leaf parsley

500g raw tiger prawns, deveined and left unpeeled

4 peppers (mix of red, orange and yellow), deseeded and cut into small chunks

Mixed-leaf salad, to serve

Lime wedges, to serve

For the salsa:

400g pineapple flesh, diced

2 kiwi fruit, peeled and diced

1 long red chilli, deseeded and finely diced

4 spring onions, finely sliced

2 tbsp each of finely chopped fresh coriander and mint leaves

Juice of 2 limes

1 Place all the salsa ingredients in a bowl. Season, toss together and chill until ready to serve.

2 Put the garlic, chilli, lime juice, yogurt, Worcestershire sauce and parsley in a large glass or ceramic bowl, season and whisk well. Add the prawns and toss to coat. Cover and chill for 15 minutes.

3 Remove the prawns from the marinade and thread the prawns and peppers between 8 metal skewers.

4 Cook the skewers on your preheated barbecue for 2-3 minutes on each side, or until the prawns are cooked through and completely pink. Serve with the salsa, salad and lime wedges for squeezing over.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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