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.
