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prawn panzanella

Prawn panzanella

With jalapeño dressing

prawn panzanella

1 hr

Super easy

serves 4

nutrition per serving

408

Calories


29.1g

Fat


4.2g

Saturates


6.2g

Sugars


21.7g

Protein


14.3g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

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

Jalapeńo dressing

4 pickled jalapeńos, chopped

6 tbsp extra-virgin olive oil

3 tbsp white wine vinegar

Method

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

  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.

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