Name: Mediterranean Prawn Salad
Cook time: 22 min
Total time: 22 min
Yield: 8
Ingredients: 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; Marinade; 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

Mediterranean Prawn Salad

Crumbled feta tossed over marinated, char-grilled prawns and fresh salad vegies and olives makes a delicious starter or side.

Crumbled feta tossed over marinated, char-grilled prawns and fresh salad vegies and olives makes a delicious starter or side.

Ingredients

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

Marinade

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

Method

1.To make marinade, combine ingredients in a medium jug. Mix well.

2.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.

5.Add parsley to prawn mixture with olives and fetta. Toss to combine.

6.Serve salad warm or cold with sliced sourdough and lemon cheeks.

Chantal Walsh