Mediterranean prawn salad
With roasted capsicum, sun-dried tomatoes and a light lemon dressing, this Mediterranean prawn salad is the perfect side for Aussie summer entertaining.
- 25 mins preparation
- Serves 4
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Ingredients
Mediterranean prawn salad
- 1 1/2 kilogram cooked king prawns, peeled, deveined, tails on
- 310 gram jar roasted capsicum
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoon baby capers
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 bunch watercress, trimmed, to serve
- chargrilled sourdough, to serve
Method
Mediterranean prawn salad
- 1In a large bowl, combine prawns, capsicums, sun-dried tomatoes, parsley and capers.
- 2In a jug whisk oil and juice. Season. Toss through prawn mixture.
- 3Serve on a bed of watercress and accompany with chargrilled sourdough bread.
Notes
Add a teaspoon of dijon mustard to the dressing for extra flavour.