Prawn Panzanella Salad
For a vegetarian alternative use a portobello mushroom sliced or diced aubergine
Servings: 2 People
Ingredients
- 1 Peach or nectarine Sliced
- 60 g Cherry tomatoes about 6 cut in half
- 1/2 Red pepper diced
- 1/2 Cucumber diced
- 1 Lemon
- 180 g King prawns or 1 portobello mushrooms sliced
- 5 g Fresh basil 1 tbsp
- 1 Red onion small, thinly sliced
- 2 tbsp Extra virgin olive oil
- Sea salt to taste
- Cracked black pepper to taste
Method
- Place a frying pan over high heat, and add a splash of olive oil
- Cook the peaches quickly until caramelised, remove and cool down
- using the same pan, panfry prawns on both sides until they changed colour to orange-red
- Mix all the salad ingredients, and season with salt and pepper, dress it with olive oil and lemon juice
- Serve on top of whipped ricotta and with some piadina bread