Jamie Oliver

Prawn panzanella

With jalapeno dressing

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Prawn panzanella

Serves 4
Cooks In1 hour
DifficultySuper easy
Nutrition per serving
  • Calories
    408
    20%
  • Fat
    29.1g
    42%
  • Saturates
    4.2g
    21%
  • Protein
    21.7g
    48%
  • Carbs
    14.3g
    6%
  • Sugar
    6.2g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie magazine
Recipe From

Jamie magazine

Nutrition per serving
  • Calories
    408
    20%
  • Fat
    29.1g
    42%
  • Saturates
    4.2g
    21%
  • Protein
    21.7g
    48%
  • Carbs
    14.3g
    6%
  • Sugar
    6.2g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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Method

Recipe by Andy Harris
A twist on the Italian bread salad, with lovely sweet prawns and a tangy heat from the pickled chillies.


For your dressing, combine all ingredients in a small bowl, then season to taste with salt and pepper.

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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