Prawn panzanella with jalapeno dressing

Prawn panzanella with jalapeno dressing

main courses | serves 4

This summery salad is brimming with bold, summery flavours, and has a great kick from the jalepeno dressing. Ideal for transforming leftover bread!

1. For your dressing, combine all ingredients in a small bowl, then season to taste with salt and pepper.
2. Combine all the salad ingredients in a large bowl, drizzle with the jalapeño dressing, cover and allow to marinate
for 10 minutes before serving.


Recipe Andy Harris
Photo David Loftus

from Issue 11


• 16 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

Jalapeño dressing
• 4 pickled jalapeños, chopped
• 6 tbsp extra-virgin olive oil
• 3 tbsp white wine vinegar

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