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Prawn and romesco salad
Prawn and romesco salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Infuse Spanish sauce and succulent spicy prawns with extra virgin olive oil for delicious flavor.
Ingredients:
  • 500g green prawns, peeled, deveined
  • 1 tsp ground coriander
  • 2.50 gm sweet paprika
  • 36.40 gm Extra Virgin Olive Oil
  • 1 red onion, halved, thinly sliced
  • 2 ripe tomatoes, cut into wedges
  • 200g baby rocket leaves
  • 250.00 ml fresh continental parsley leaves
  • 250.00 ml coriander leaves
  • 60ml (1/4 cup) Extra Virgin Olive Oil
  • 40g crusty bread, crusts trimmed, torn
  • 40g (1/4 cup) blanched whole almonds
  • 2 garlic cloves, finely chopped
  • 270g jar chargrilled capsicum, drained
  • 1 tsp dried chilli flakes
  • 40.00 ml red wine vinegar
  • 1.25 gm sweet paprika
Instructions:
  • Mix prawns with zesty lemon juice, aromatic garlic, ground coriander, and smoky paprika in a bowl. Chill in the fridge for 15 minutes.
  • In a frying pan over medium heat, warm 2 tablespoons of oil. Cook bread and almonds until golden, about 3-4 minutes. Add garlic and stir for 30 seconds. Let cool. Blend bread mixture, capsicum, chili, vinegar, and paprika in a food processor. Mix in the rest of the oil.
  • In a hot frying pan, cook half of the prawns in half of the oil for 3 minutes until they are cooked. Cook the remaining prawns in the remaining oil in the same way.
  • Mix together the onion, tomato, rocket, parsley, coriander leaves, and prawns in a bowl. Enjoy with romesco sauce.

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