Grilled prawns with pickled grape, celery, cucumber & walnut slaw - CHEF TOMMY PROSSER

Name: Grilled prawns with pickled grape, celery, cucumber & walnut slaw - CHEF TOMMY PROSSER
Ingredients: ½ bunch of red grapes cut in half; 150ml Water; 150ml Apple cider vinegar; 8g Salt; 30g Sugar; 5 sticks celery cut into 5 cm lengths, thinly sliced; 2 Lebanese cucumbers, cut in 1/2 seeds removed, thinly sliced; 2 tbsp Salt; Minted yoghurt dressing (enough to bind); 50 g walnut halves toasted in a 180d oven for 10 minutes and cooled; 600 g prawns, peeled and deveined (keep the shells in the freezer to make a prawn bisque); Salt; Pepper; Lemon juice; 1/2 bunch dill finely chopped; 250g Yoghurt plain unsweetened; 35g Lemon juice; 20g Mint julienne; 15g Olive oil

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This is a beautiful dish that I actually made for our christmas lunch after Jess had tried it at the demo it was specially requested to share with the family! I

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Ingredients

½ bunch of red grapes cut in half
150ml Water
150ml Apple cider vinegar
8g Salt
30g Sugar
5 sticks celery cut into 5 cm lengths, thinly sliced
2 Lebanese cucumbers, cut in 1/2 seeds removed, thinly sliced
2 tbsp Salt
Minted yoghurt dressing (enough to bind)
50 g walnut halves toasted in a 180d oven for 10 minutes and cooled
600 g prawns, peeled and deveined (keep the shells in the freezer to make a prawn bisque)
Salt
Pepper
Lemon juice
1/2 bunch dill finely chopped
250g Yoghurt plain unsweetened
35g Lemon juice
20g Mint julienne
15g Olive oil