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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.
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.
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 cucumber, peeled into ribbons
1 cup basil leaves
Description
Shake up your midweek menu with our chargrilled prawn panzanella. With only 5 ingredients needed, this salad is a breeze to make.
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.
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.
