Skip to main content
Coles

Chargrilled prawn panzanella

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar
  • High in dietary fibre
  • High in protein

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

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Chargrilled prawn panzanella

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.

    *Selected stores only.

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%)

Chargrilled prawn panzanella

Chargrilled prawn panzanella
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
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
    Description

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

    Method
    1. 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.
    2. 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.
    3. 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.

      *Selected stores only.