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Australian prawn panzanella salad

Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins

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Prawn Panzanella Salad Recipe

 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
 12 cups red wine vinegar
 12 cups olive oil
 1 tsp 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 and fennel seeds into a small bowl and mix to combine.