Prawn panzanella

  • Jalapeńo dressing
  • 4 pickled jalapeńos , chopped
  • 6 tbsp extra-virgin olive oil
  • 3 tbsp white wine vinegar
  • 16 sustainably sourced prawns , cooked and peeled, but tails left on
  • 16 cherry tomatoes , halved
  • 1 small handful of celery tops
  • 3 spring onions , trimmed and sliced
  • 1 yellow and 1 red pepper , roasted, skinned, seeded and chopped
  • 3 thick slices ciabatta , grilled or lightly toasted and roughly torn


  1. Recipe by Andy Harris
    A twist on the Italian bread salad, with lovely sweet prawns and a tangy heat from the pickled chillies.
  2. For your dressing, combine all ingredients in a small bowl, then season to taste with salt and pepper.
  3. Combine all the salad ingredients in a large bowl, drizzle with the jalapeńo dressing, cover and allow to marinate for 10 minutes before serving.

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