An appetiser to delight!
Prawn Panzanella Salad
Fit for a party, this prawn panzanella 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.
Serves:
8
Prep time: 20 mins
Cooking time: 20 mins
Skill level:
Easy as
Ingredients
Method
400g crusty bread
1. 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.
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
2. 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.
3. 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.
4. Place the toasted bread, cherry tomatoes, avocado
and prawn skewers in cocktail glasses.
5. Top with torn mozzarella chunks and red onion.
Drizzle over the dressing, then serve and enjoy.
Top Tip
• Finish off your prawn panzanella salad with fresh basil leaves and lemon wedges
to serve.