Prawn Caesar salad with rye pangratta and a yoghurt dressing

¼ cup olive oil

2 thick slices rye bread, blended to a crumb

30 g parmesan, finely grated, plus extra to serve

10 extra-large green Australian prawns, butterflied

1 tbsp of Worcestershire sauce

1 Cos lettuce

1 bunch watercress, rinsed

2 boiled eggs. roughly chopped

Yoghurt Dressing

½ cup thick Greek-style yoghurt (140g)

1 garlic clove, grated

2 anchovies in oil, drained, finely chopped

Finely grated zest and juice of 1/2 lemon

2 tbsp extra virgin olive oil

Sea salt and freshly cracked black pepper

To make the yoghurt dressing:

Place the yoghurt, garlic, anchovies, lemon zest, lemon juice and olive oil in a bowl. Season with salt and pepper and mix until well combined.

To make the Caesar salad:

Heat the oil in a frypan over medium-high heat, add bread and cook for 2 minutes or until crisp. Drain on paper towel. Using your hands, rub parmesan into crumbs in a bowl to combine.

Preheat a chargrill pan or barbecue to high.

Combine 2 tablespoons of dressing with the Worcestershire sauce, then brush over flesh side of prawns.

Chargrill the prawns, flesh-side down, for 2 minutes, then turn and cook for a further 2 minutes or until just cooked.

Divide the prawns, cos lettuce and watercress between plates. Top with chopped egg and rye pangratta, drizzle with yoghurt dressing to serve.

Serves 2.

Print Options:

Prawn Caesar salad with rye pangratta and a yoghurt dressing