Australian Prawn Panzanella Salad

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INGREDIENTS

  •  24 large cooked 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
  • 500 g mixed cherry tomatoes, halved
  • Fresh basil to serve

Dressing

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

 

Preheat a barbecue or grill plate over a high heat.

Peel and devein the prawns, leaving the tails intact. Brush the bread and prawns with oil, rub with garlic and season with salt and pepper. Cook bread for 2-3 minutes each side or until bread is charred then warm prawns in pan.

Place cucumber, onion, tomatoes, prawns and bread into a bowl, season with salt and pepper and pour over dressing.

Toss to combine and allow to stand for 10-15 minutes. Top with fresh basil to serve.

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

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

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