Prawn panzanella salad

Cooking Salads Prawn panzanella salad

Soak up the delicious, Italian-style dressing and add extra crunch with chunks of golden baked bread.

Lables: Egg free Fish free Lactose free Milk free Peanut free Tree nut free
  1. Preheat oven to 220C. Line a large baking tray with baking paper. Place bread on lined tray. Drizzle with 1 tablespoon of the oil. Season. Bake for 10 mins or until golden and crisp.
  2. Meanwhile, place prawns, garlic and 1 tbsp of the remaining oil in a bowl and toss to combine. Season. Heat a barbecue grill or chargrill on medium-high. Cook prawns for 2 mins each side or until just cooked through. Set aside for 2 mins to cool.
  3. Place bread, prawns, lettuce, cucumber, tomatoes, onion, basil, vinegar and the remaining oil in a large bowl. Season. Toss to combine. Serve.

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1/2 x 300g Coles Bakery Stone Baked Ciabatta, torn into large chunks
1/3 cup extra virgin olive oil
500g peeled prawns, tails on
2 garlic cloves, crushed
1 green oak lettuce, torn
2 Lebanese cucumbers, chopped
350g mixed medley tomatoes, halved if large
1 small red onion, thinly sliced
1/3 cup basil leaves
2 tbsp red wine vinegar

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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