Grilled prawns with pear and walnut salad is the perfect dish for entertaining as most of the preparation can be done ahead of time, and cooking the prawns only on the shell side ensures they’ll be the juiciest you’ve ever tasted. Prawns oxidise quickly once they’re caught or harvested so are best stored either frozen or in a tub of cold water in the fridge for a day or 2. You can leave the heads on for presentation if you like; once they’re in the marinade they can be covered and refrigerated for a couple of hours, just remove them from the fridge 20–30 minutes before cooking. After they’re cooked they can sit at room temperature as they’re delicious hot or warm. You can mix up the ingredients in this salad to suit the season and your taste; radicchio and witlof are lovely in winter, use mandarin or orange segments instead of the grapes, and apple instead of pear if you prefer. Add a side dish of potatoes with dried chilli instead of the bread if you like (see video below).
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