Australian Prawn Panzanella Salad

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  • 24 large green Australian Prawns
  • 6 slices ciabatta cut into thick slices Olive oil for brushing
  • 1 clove garlic, halved
  • Sea salt & freshly cracked black pepper 1 lebanese cucumber peeled & sliced
  • 1 small red onion, thinly sliced
  • 500g mixed cherry tomatoes, halved Fresh basil to serve

Dressing

  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 1 teaspoon fennel seeds, ground

 

To make the dressing: Place vinegar, oil & fennel seeds into a small bowl & mix to combine.

Preheat a barbeque or grill plate over a high heat. Peel & devein the prawns, leaving the tails intact. Brush the bread & prawns with oil, rub with garlic & season with salt & pepper. Cook for 2-3 minutes each side or until bread is charred & prawns are cooked through. Allow to cool slightly. Place cucumber, onion, tomatoes, prawns & bread into a bowl, season with salt & pepper & pour over dressing. Toss to combine & allow to stand for 10-15 minutes. Top with fresh basil to serve.

This recipe is also available in a free print-at-home recipe book.

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