Recipe

Spicy prawns and white bean panzanella

A dish favoured for its simplicity that allows the flavours of good-quality ingredients to shine through.

  • 20 mins cooking
  • Serves 4
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Before the advent of the modern supermarket bread, every cuisine around the world had a recipe for using stale bread – panzanella is Italy's answer to this age-old problem. While starting off as a simple peasant dish born of necessity, panzanella has long been a dish favoured for its simplicity that allows the flavours of good-quality ingredients to shine through.

Ingredients

Spicy white bean panzanella
  • 160 gram wholegrain sourdough bread
  • olive oil spray
  • 1 lemon
  • 800 gram cooked medium king prawns (shrimp)
  • 800 gram canned cannellini beans, drained, rinsed
  • 250 gram cherry tomatoes, halved
  • 2 lebanese cucumbers, chopped
  • 1 red onion, sliced thinly
  • 1/2 cup (60g) pitted sicilian green olives, halved
  • 1 fresh long red chilli, sliced thinly
  • 1 cup loosely packed fresh basil leaves, torn
  • 120 gram soft goat's cheese, crumbled
  • 1/4 cup (60ml) olive oil
  • 1/3 cup (80ml) red wine vinegar
  • 1 clove garlic, crushed

Method

  • 1
    Preheat oven to 220°C. Line a large oven tray with baking paper.
  • 2
    Roughly tear bread into pieces, place on tray; spray with cooking oil. Bake 5 minutes or until golden and crisp.
  • 3
    Remove rind from lemon with a zester, cutting into long strips. Shell and devein prawns, leaving tails intact.
  • 4
    Place bread, rind, prawns, beans, tomatoes, cucumber, onion, olives, chilli, basil and half the cheese in a large bowl; toss gently to combine.
  • 5
    Combine oil, vinegar and garlic in a small bowl; season to taste. Spoon dressing over salad; top with remaining cheese. Serve immediately.

Notes

If you don't have a zester, you can finely grate the lemon rind instead. You can use marinated fetta instead of goat's cheese. If you like, omit the prawns and add a can of flaked drained tuna in olive oil.

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