Bursting with flavour, this Prawn panzanella salad will be a hit on any table. Give it a go for a quick and easy weeknight dinner.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- ½ x 300g Coles Bakery Stone Baked Ciabatta, torn into large chunks
- ⅓ cup (80ml) 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
- ⅓ cup basil leaves
- 2 tbs red wine vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Place bread on lined tray. Drizzle with 1 tbs of the oil. Season. Bake for 10 mins or until golden and crisp.
Step 2
Meanwhile, place prawns, garlic and 1 tbs 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.
Step 3
Place bread, prawns, lettuce, cucumber, tomatoes, onion, basil, vinegar and the remaining oil in a large bowl. Season. Toss to combine. Serve.