Roasted Red Pepper and Pearl Barley With Barbecued Prawns | olivemagazine

Ingredients

• 8 large, raw tiger prawns unpeeled
• 50g pearl barley
• 1 vegetable stock cube
• 2 red peppers
• 50g flat-leaf parsley torn
• 2 sprigs tarragon leaves picked
• chopped to make 2 tbsp dill
• 50g rocket
• 1 lemon wedged to serve
• 1 lime 1/2 finely chopped, 1/2 juiced
• 2 cloves garlic chopped
• 1 tbsp smoked paprika
• 1/2 tsp dried chilli flakes
• 1 tsp black pepper
• olive oil
• 1 red pepper
• 1/2 red chilli
• chopped to make 2 tbsp basil
• 1 tbsp sherry vinegar