Jamie Oliver

Prawn panzanella

With jalapeño dressing

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
    43%
  • Carbs
    14.3g
    6%
  • Sugars
    6.2g
    7%

Of an adult's reference intake

Recipe From

Jamie Magazine

By Andy Harris
Tap For Method

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
Tap For Method
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. 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.
  2. 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.
  3. Grill or lightly toast the ciabatta and roughly tear into pieces.
  4. Halve the cherry tomatoes and trim and slice the spring onions.
  5. 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.

Tip

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

Of an adult's reference intake