Name: Prawn & mixed tomato panzanella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 250g thickly sliced artisan kalamata bread (see note); Olive oil spray; 2 garlic cloves, crushed; 12 green prawns, peeled leaving tails intact, deveined; 200g red grape tomatoes, halved; 200g yellow cherry tomatoes, halved; 1 small red capsicum, seeded, coarsely chopped; 1/2 small red onion, cut into thin wedges; 40.00 ml fresh lemon thyme sprigs; 62.50 ml fresh continental parsley leaves; 36.40 gm olive oil; 20.00 ml balsamic vinegar

Prawn & mixed tomato panzanella

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Hearty Italian salad with garlic bread, juicy prawns, and plenty of veggies.

Ingredients:

250g thickly sliced artisan kalamata bread (see note)
Olive oil spray
12 green prawns, peeled leaving tails intact, deveined
200g red grape tomatoes, halved
200g yellow cherry tomatoes, halved
1 small red capsicum, seeded, coarsely chopped
1/2 small red onion, cut into thin wedges
40.00 ml fresh lemon thyme sprigs
62.50 ml fresh continental parsley leaves
36.40 gm olive oil
20.00 ml balsamic vinegar

Instructions:

Heat up the grill on high. Coat both sides of the bread with oil and spread on the garlic. Grill for 1-2 minutes per side until golden. Tear into bite-sized pieces.
Preheat a non-stick frying pan over high heat and lightly coat with oil spray. Sear the prawns for 2-3 minutes on each side until they curl and turn pink. Season generously with salt and pepper.
Combine the tomato, capsicum, onion, and bread in a large bowl. Mix in the prawns, lemon thyme, and parsley until well combined.
In a small bowl, combine the oil and vinegar, then drizzle over the salad. Season with salt and pepper, then mix well to combine.

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