Italian-inspired prawn salad
Fit for a party, this prawn salad is a delicious appetiser served in a cocktail glass. Grilled prawns meet toasted chunks of bread, fresh tomatoes, avocado and mozzarella. It’s lovely, light and perfect for summertime.
Ingredients
Method
Ingredients
- 400g crusty bread
- 2 Tbsp white wine vinegar
- 24 frozen raw prawn cutlets, defrosted
- 500g cherry tomatoes, quartered
- 2 avocados, sliced
- 200g fresh mozzarella or feta cheese
- ½ red onion, finely diced
Method
- Preheat your oven to 200°C. Cut the bread into small cubes and scatter on a baking tray. Drizzle with olive oil and place in the oven to bake for 5-10 minutes or until crispy and golden brown.
- Make the dressing by mixing a generous drizzle of olive oil with white wine vinegar. Season with salt and pepper to taste and set aside.
- In a large grill pan, bring a drizzle of olive oil to high heat. Season the prawns with salt and pepper and thread onto 8 soaked skewers. Cook the prawn skewers for 2-3 minutes on each side or until golden brown and cooked through.
- Place the toasted bread, cherry tomatoes, avocado and prawn skewers in cocktail glasses.
- Top with torn mozzarella chunks and red onion. Drizzle over the dressing, then serve and enjoy.
Top tip: Finish off your prawn salad with fresh basil leaves and lemon wedges to serve.