1 large red capsicum, deseeded, cut into 1cm wide strips
2 bunches asparagus, trimmed, halved lengthways
1 kg raw king prawns, peeled and deveined, tails intact
2 medium zucchini (150 g each), cut into ribbons using a vegetable peeler
1 cup chopped fresh parsley
1 cup pitted Kalamata olives (175 g)
½ cup drained marinated feta, crumbled
Sliced sourdough bread, to serve
Lemon cheeks, to serve
½ cup olive oil
½ cup chopped fresh parsley
5 cloves garlic, crushed
1 tsp dried chilli flakes
Sea salt and cracked black pepper, to taste
- To make marinade, combine ingredients in a medium jug. Mix well.
- Toss capsicum and asparagus in half the marinade in a large bowl. Combine prawns and remaining marinade in a separate bowl.
Heat a barbecue hotplate or large char-grill pan over a medium to high. Add capsicum and asparagus. Cook, turning occasionally, for 4 minutes or until tender. Transfer to a large bowl with zucchini. Toss to combine.
Add prawns to same heated barbecue hotplate or char-grill pan. Cook, turning once, for about 3 minutes or until just cooked through. Transfer to vegetable mixture.
- Add parsley to prawn mixture with olives and fetta. Toss to combine.
- Serve salad warm or cold with sliced sourdough and lemon cheeks.