Prawn panzanella

Name: Prawn panzanella
Total time: 1 h
Yield: 4
Cuisine: italian
Ingredients: 1 yellow pepper; 1 red pepper; 3 thick slices of ciabatta; 16 cherry tomatoes; 3 spring onions; 16 cooked and peeled prawns from sustainable sources; 1 small handful of celery tops; 4 pickled jalapeños; 6 tbsp extra virgin olive oil; 3 tbsp white wine vinegar

With jalapeño dressing

Dairy-freedf

“A twist on the Italian bread salad, with lovely sweet prawns and a tangy heat from the pickled chillies. ”

Serves 4

Cooks In1 hour

DifficultySuper easy

Jamie Magazine Seafood Aussie Christmas Dinner Party Italian Bread

Nutrition per serving

Calories 408 20%
Fat 29.1g 42%
Saturates 4.2g 21%
Sugars 6.2g 7%
Protein 21.7g 43%
Carbs 14.3g 6%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

1 yellow pepper
1 red pepper
3 thick slices of ciabatta
16 cherry tomatoes
3 spring onions
16 cooked and peeled prawns , from sustainable sources
1 small handful of celery tops
Jalapeño dressing
4 pickled jalapeños
6 tbsp extra virgin olive oil
3 tbsp white wine vinegar

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Andy Harris

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Method

For your dressing, chop the jalapeños, then combine with the oil and vinegar in a small bowl. Season to taste with sea salt and black pepper.
Blacken the whole peppers over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds, and chop.
Grill or lightly toast the ciabatta and roughly tear into pieces.
Halve the cherry tomatoes and trim and slice the spring onions.
Combine the ciabatta, tomatoes, spring onions, prawns, celery tops and peppers in a large bowl. Drizzle with the jalapeño dressing, cover and allow to marinate for 10 minutes before serving.

Jamie Magazine

By Andy Harris