Name: Mediterranean prawn salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

25M

Ingredients

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

1.In a large bowl, combine prawns, capsicums, sun-dried tomatoes, parsley and capers.

2.In a jug whisk oil and juice. Season. Toss through prawn mixture.

3.Serve on a bed of watercress and accompany with chargrilled sourdough bread.

Add a teaspoon of dijon mustard to the dressing for extra flavour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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