Italian-inspired prawn salad
- Serves 8
- Prep time: 20mins | Cooking time: 20mins
Fit for a party, this prawn salad is a delicious appetiser served in a cocktail glass. Grilled prawns meet toasted chunks of bread, fresh tomatoes, avocado and mozzarella. It’s lovely, light and perfect for summertime.
Ingredients
400g crusty bread
2 Tbsp white wine vinegar
24 frozen raw prawn cutlets, defrosted
500g cherry tomatoes, quartered
2 avocados, sliced
200g fresh mozzarella or feta cheese
½ red onion, finely diced
Method
Preheat your oven to 200°C. Cut the bread into small cubes and scatter on a baking tray. Drizzle with olive oil and place in the oven to bake for 5-10 minutes or until crispy and golden brown.
Make the dressing by mixing a generous drizzle of olive oil with white wine vinegar. Season with salt and pepper to taste and set aside.
In a large grill pan, bring a drizzle of olive oil to high heat. Season the prawns with salt and pepper and thread onto 8 soaked skewers. Cook the prawn skewers for 2-3 minutes on each side or until golden brown and cooked through.
Place the toasted bread, cherry tomatoes, avocado and prawn skewers in cocktail glasses.
Top with torn mozzarella chunks and red onion. Drizzle over the dressing, then serve and enjoy.
Top tip: Finish off your prawn salad with fresh basil leaves and lemon wedges to serve.