A light, flavour-packed salad with prawns, zucchini, and heirloom tomatoes, perfect with grilled sourdough.
Serves: 4
Ingredients
12 green prawn cutlets, cleaned
600 gr of baby zucchini, cut into halves or quarter lengthways
2-3 spring onions, white and pale green part only, thinly sliced
500 gr of heirloom or oxheart tomatoes,
Sliced 3 tablespoons of red wine vinegar
50 ml of extra-virgin olive oil
Method
Heat up 20ml of extra virgin olive oil in a nonstick pan.
Add the prawns and pan fry for a few minutes on both sides until almost cooked through.
Set aside.
Arrange the cut zucchini into a mixing bowl, add the tomatoes and spring onion.
Add with the prawns and season with salt, olive oil and vinegar then tumble onto a serving plate.
Serve with grilled sourdough.
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