Step 1

Thread 1 prawn from the tail end onto a skewer. Place in a large, shallow glass or ceramic dish. Repeat with the remaining prawns and skewers.

Step 2

Combine the lemon juice, oil, oregano and chives in a medium jug. Season with salt and pepper. Pour over the prawns and turn the skewers to coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Step 3

Meanwhile, to make the chickpea & spinach salad, combine the spinach, chickpeas, tomato and onion in a large bowl. Whisk together the lemon juice, oil and mustard in a medium jug. Taste and season with salt and pepper.

Step 4

Heat a chargrill pan over high heat. Spray pan with olive oil spray to grease. Drain the prawn skewers. Cook half the skewers on preheated grill for 4 minutes each side or until cooked through and lightly charred. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining prawn skewers.

Step 5

Drizzle salad with dressing and gently toss until just combined. Divide salad among serving plates. Top with prawn skewers and serve with lemon wedges.