Prawn and romesco salad

Recipes / Salads

Extra virgin olive oil does double duty here, adding flavour to the chunky traditional Spanish sauce and bite to the succulent spicy prawns.

Recipe «Prawn and romesco salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g green prawns, peeled, deveined, 1 tbsp lemon juice, 1 garlic clove, crushed, 1 tsp ground coriander, 1 tsp sweet paprika , 2 tbsp Moro Extra Virgin Olive Oil, 1 red onion, halved, thinly sliced, 2 ripe tomatoes, cut into wedges , 200g baby rocket leaves, 1 cup fresh continental parsley leaves, 1 cup coriander leaves, 60ml Moro Extra Virgin Olive Oil, 40g crusty bread, crusts trimmed, torn, 40g blanched whole almonds, 2 garlic cloves, finely chopped, 270g jar chargrilled capsicum, drained.

Ingredients:

  • 500g green prawns, peeled, deveined 
  • 1 tbsp lemon juice 
  • 1 garlic clove, crushed 
  • 1 tsp ground coriander 
  • 1 tsp sweet paprika 
  • 2 tbsp Moro Extra Virgin Olive Oil 
  • 1 red onion, halved, thinly sliced 
  • 2 ripe tomatoes, cut into wedges 
  • 200g baby rocket leaves 
  • 1 cup fresh continental parsley leaves 
  • 1 cup coriander leaves 
  • 60ml Moro Extra Virgin Olive Oil 
  • 40g crusty bread, crusts trimmed, torn 
  • 40g blanched whole almonds 
  • 2 garlic cloves, finely chopped 
  • 270g jar chargrilled capsicum, drained 
  • 1 tsp dried chilli flakes 
  • 2 tbsp red wine vinegar 
  • 1/2 tsp sweet paprika 

Instructions

  1. Combine prawns, lemon juice, garlic, ground coriander and paprika in a bowl. Place in fridge for 15 minutes.
  2. To make the romesco, heat 2 tbs oil in a frying pan over medium heat. Stir in bread and almonds for 3-4 minutes or until golden. Stir in garlic for 30 seconds. Cool. Process bread mixture, capsicum, chilli, vinegar and paprika in a food processor. Stir in remaining oil.
  3. Heat half the oil in a frying pan over high heat. Cook half the prawns for 3 minutes or until prawns are cooked. Repeat with remaining oil and prawns.
  4. Combine onion, tomato, rocket, parsley, coriander leaves and prawns in a bowl. Serve with romesco.