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
  • Print


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


Mediterranean prawn salad
  • 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.

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