Prawn Panzanella
Need
250g thickly sliced artisan kalamata bread
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
2 tablespoons fresh lemon thyme sprigs
1/4 cup fresh continental parsley leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar
How
Preheat grill on high.
Spray both sides of the bread with oil.
Spread with the garlic.
Cook under grill for 1-2 minutes each side or until golden.
Tear into bite-sized pieces.Heat a non-stick frying pan over high heat.
Spray with oil.
Cook the prawns for 2-3 minutes each side or until they curl and change colour.
Season with salt and pepper.
Place the combined tomato, capsicum, onion and bread in a large bowl.
Add the prawns, lemon thyme and parsley. Toss to combine.
Spray both sides of the bread with oil.
Spread with the garlic.
Cook under grill for 1-2 minutes each side or until golden.
Tear into bite-sized pieces.Heat a non-stick frying pan over high heat.
Spray with oil.
Cook the prawns for 2-3 minutes each side or until they curl and change colour.
Season with salt and pepper.
Place the combined tomato, capsicum, onion and bread in a large bowl.
Add the prawns, lemon thyme and parsley. Toss to combine.
