Prawn caprese salad
Apr 29, 2014 2:00pm- 15 mins preparation
- 6 mins cooking
- Serves 6
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Ingredients
Prawn caprese salad
- 1 kilogram assorted tomatoes, large ones quartered
- handful basil leaves
- 3 red onions, cut into 2-3cm slices
- 1/3 cup (80ml) extra-virgin olive oil
- 18 large green prawns, shells intact
- 250 gram mozzarella, torn into bite-size pieces
- sea salt flakes
- 1 lemon, halved, plus lemon wedges, to serve
- ciabatta bread, to serve
Method
Prawn caprese salad
- 1Preheat barbecue to moderately high.
- 2Arrange tomatoes on a platter and scatter with basil.
- 3Season onion on both sides and place on hotplate (no oil) and cook, without moving, for 8 minutes s or until well charred. Turn and cook a further 8 mins, or until charred and softened.
- 4Transfer to a plate to cool slightly, then separate onion rings and scatter over tomatoes. Drizzle with 2 tablespoons oil.
- 5Toss prawns in a bowl with remaining 2 tablespoons oil, then cook until they change colour and are lightly charred, about 6 minutes.
- 6Arrange prawns on platter, then scatter mozzarella over. Season with salt flakes and a squeeze of lemon. Serve with lemon wedges and ciabatta.