Panzanella with Prawn Skewers and Salsa Verde

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A filling salad of bread, tomatoes, cucumber, and onion paired with fresh prawns. Enrich the flavors with the balanced herby taste of salsa verde.

Preparation Time: 24 hours
Active Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serves 4

INGREDIENTS
FOR THE PANZANELLA
4 medium-sized tomatoes
½ cucumber
½ red onion
12 thin slices of French bread
100 ml extra virgin olive oil
3 tablespoons red wine vinegar
10 basil leaves
Salt and pepper, to taste

FOR THE PRAWNS SKEWERS
12 medium-sized prawns
Juice of ½ lemon
3 tablespoons olive oil

FOR THE SALSA VERDE
100 ml extra virgin olive oil
30 grams parsley
30 grams basil leaves
30 grams capers
Salt and pepper, to taste

PROCEDURE
1 To make the salsa verde, in a bowl, mix chopped parsley, basil, capers, extra virgin olive oil, salt, and pepper. Keep in the refrigerator overnight until ready to use.
2 Peel tomatoes and cut in wedges. Dice the cucumber and remove seeds. Peel and chop the onion, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper. Add tomatoes, cucumber, onion, and basil.
3 Toast the bread in an oven heated to 220°C for 5 minutes.
4 In a bowl, add the bread with the tomatoes, cucumber, and onions. Mix together. Set aside in the refrigerator for 30 minutes.
5 Marinate the prawns with lemon juice, 1 tablespoon of olive oil, salt, and pepper. Arrange 3 pieces on a wooden skewer.
6 Heat 2 tablespoons of olive oil in a large frying pan. Add the prawn skewers and cook for 3 minutes. Set aside.
7 To serve, arrange 3 tablespoons of panzanella on plate, add the skewers, and garnish with salsa verde.

This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.