Chargrilled prawn panzanella

Shake up your midweek menu with our chargrilled prawn panzanella. With only 5 ingredients needed, this salad is a breeze to make.

4

10m

10m

Ingredients

  • 400g Coles Stone Baked by Laurent Sourdough Vienna*, cut into 3cm-thick slices
  • 500g Coles Thawed MSC Raw Banana Prawns (from the deli), peeled leaving tails intact, deveined
  • 300g mixed tomatoes, halved
  • 1 Lebanese or continental cucumber, peeled into ribbons
  • 1 cup basil leaves

Method

STEP 1 

Toast sourdough until light golden. Set aside to cool slightly. Tear into pieces and place in a large bowl. Add 2 tbs water and toss to coat.

STEP 2 

Heat a chargrill or large frying pan over medium-high heat. Spray prawns with olive oil spray. Add to the grill or pan and cook for 1-2 mins each side or until the prawns curl and change colour.

STEP 3

Add tomato, cucumber, basil and the prawns to the bread. Season and toss until well combined. Transfer to a large serving platter.

*Selected stores only.

Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
No added sugar

Nutrition Information

Per Serve

Energy: 1394kJ/333 Cals (16%)

Protein: 24g (48%)

Fat: 4g (6%)

Sat fat: 1g (4%)

Carb: 48g (15%)

Sugar: 6g (7%)

Fibre: 5g (17%)

Sodium: 914mg (46%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.