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Bread salad with grilled prawns

Recipe from: 9/16/1998 12:00:00 AM
Ingredients 12
Servings 6


  • 6
    thick slices ciabatta bread
  • 1
    cucumber, cubed
  • 1
    red onion, halved and cut into thin wedges
  • 200
    black calamata olives
  • 20
    chopped parsley
  • 75
    red wine vinegar
  • 60
    olive oil
  • 3
  • coarse salt and milled black pepper
  • 6
    king prawns, shelled and cleaned
  • 30
    lemon juice
  • 45
    olive oil


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.

Read more on: fish/seafood  |  grill

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