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Prawn & Tomato Panzanella with Green Olive Dressing

The traditional Italian bread-salad gets a modern update with the addition of grilled prawns & a green-olive dressing.

Prawn & Tomato Panzanella with Green Olive Dressing

Serves 4

1kg green tiger prawns, peeled

tails intact, deveined

1 tbsp olive oil

2 garlic cloves, finely chopped

2 tbsp parsley, finely chopped

1 red onion, thinly sliced

1 tsp salt

2 red capsicums, quartered

½ loaf ciabatta, cut into 2cm-

thick slices

6 mixed heirloom tomatoes,

thickly sliced

2 Lebanese cucumbers, thinly

sliced lengthways

⅓ cup basil leaves

Green Olive Dressing

½ cup pitted green olives, finely

chopped

½ cup extra virgin olive oil

¼ cup red wine vinegar

¼ cup mint, finely chopped

2 tbsp basil, finely chopped

Combine prawns, oil, garlic and parsley in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.

Combine onion and salt in a bowl; set aside to soften. Rinse onions under cold water, drain.

To make dressing, combine olives, oil, vinegar, mint and basil in a bowl. Season.

Preheat grill on high. Grill capsicums for 10 minutes or until skin blackens. Transfer to a bowl, cover with foil. Set aside for 10 minutes, then peel and coarsely chop.

Heat a chargrill over high heat. Add bread, cook for 2 minutes each side. Transfer to a plate. Add prawns to grill. Cook for 2 minutes each side or until they change colour and curl.

Arrange tomato, capsicum, cucumber, basil and bread on a platter. Top with prawns; drizzle with green olive dressing.

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