Ingredients (serves 4)

• 400g green prawns, peeled, drained, tails intact
• 1 tbsp chopped coriander leaves, plus 1/4 cup extra
• 1 tsp lime juice
• 1 tsp sweet paprika
• 1 tbsp extra virgin olive oil
• 200g cherry tomatoes, halved
• 400g can kidney beans, rinsed & drained
• 2 green shallots, thinly sliced
• 1 fresh jalapeno chilli, finely chopped
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp butter
• 30g low fat feta
• Lime cheeks – to serve

Method

1.  Combine prawns, coriander leaves, lime juice, garlic, sweet paprika and half the olive oil in a bowl. Set aside for 10 minutes to marinate.
2. Meanwhile, combine the tomato, kidney beans, extra chopped coriander, shallots and remaining oil in a large bowl.
3.  Preheat a barbecue or chargrill on medium-high. Season prawns. Cook, turning, for 3 minutes or until cooked through. Transfer to a plate.
4. Melt butter in a frying pan over medium high heat. Simmer for 1 minute or until foaming. Stir in chilli for 1 minute or until butter is light golden. Remove from heat. Stir in lime juice and honey.
5. Divide tomato mixture among serving plates. Top with prawns and sprinkle with feta. Drizzle with butter sauce. Serve with lime cheeks.