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How to make Prawn panzanella salad

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 1/2 x 300g Coles Bakery Stone Baked Ciabatta, torn into large chunks
  • 1/3 cup (80ml) extra virgin olive oil
  • 500g peeled prawns, tails on
  • 2 garlic cloves, crushed
  • 1 green oak lettuce, torn
  • 2 Lebanese cucumbers, chopped
  • 350g mixed medley tomatoes, halved if large
  • 1 small red onion, thinly sliced
  • 1/3 cup basil leaves
  • 2 tablespoons red wine vinegar

Method

  • Step 1 Preheat oven to 220C. Line a large baking tray with baking paper. Place bread on lined tray. Drizzle with 1 tablespoon of the oil. Season. Bake for 10 mins or until golden and crisp.
  • Step 2 Meanwhile, place prawns, garlic and 1 tbsp of the remaining oil in a bowl and toss to combine. Season. Heat a barbecue grill or chargrill on medium-high. Cook prawns for 2 mins each side or until just cooked through. Set aside for 2 mins to cool.
  • Step 3 Place bread, prawns, lettuce, cucumber, tomatoes, onion, basil, vinegar and the remaining oil in a large bowl. Season. Toss to combine. Serve.