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.
- 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.
- 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.
- Grill or lightly toast the ciabatta and roughly tear into pieces.
- Halve the cherry tomatoes and trim and slice the spring onions.
- 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.
Tags
