Bread salad with grilled prawns

Name: Bread salad with grilled prawns
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 6.00 bread thick sliced ciabatta; 1.00 cucumber cubed; 1.00 red onion wedges; 200.00 g olives black calamata; 20.00 ml fresh parsley chopped; 75.00 ml vinegar red wine; 60.00 ml fresh chillies 573; 3.00 tomatoes; salt and freshly ground back pepper; 6.00 prawns king, peeled, deveined; 30.00 ml lemon juice; 45.00 ml fresh chillies 573

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (12)

6.00	bread — thick sliced ciabatta
1.00	cucumber — cubed
1.00	red onion — wedges
200.00 g	olives — black calamata
20.00 ml	fresh parsley — chopped
75.00 ml	vinegar — red wine
60.00 ml	fresh chillies — 573
3.00	tomatoes
	salt and freshly ground back pepper
6.00	prawns — king, peeled, deveined
30.00 ml	lemon juice
45.00 ml	fresh chillies — 573

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Method:

Break bread (preferably 2 days old) into rough pieces, place in a mixing bowl with cucumber, onion, olives, parsley, vinegar and olive oil.
Halve tomatoes and squeeze out seeds into salad. Chop tomato shells and add to salad. Season with salt and pepper and refrigerate for up to 3 hours.
Preheat grill. Place prawns on a baking sheet, drizzle lemon juice and olive oil over and grill for 3 minutes on either side.
Serve salad on a large platter or on individual plates, topped with prawns.