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Prawn panzanella

Prawn panzanella

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Prawn panzanella

With jalapeño dressing

With jalapeño dressing

Serves 4

Cooks In1 hour

DifficultySuper easy

Nutrition per serving
  • Calories 408 20%

  • Fat 29.1g 42%

  • Saturates 4.2g 21%

  • Sugars 6.2g 7%

  • Protein 21.7g 43%

  • Carbs 14.3g 6%

Of an adult's reference intake


  • 1 yellow pepper
  • 1 red pepper
  • 3 thick slices of ciabatta
  • 16 cherry tomatoes
  • 3 spring onions
  • 16 cooked and peeled prawns , from sustainable sources
  • 1 small handful of celery tops
  • Jalapeño dressing
  • 4 pickled jalapeños
  • 6 tbsp extra virgin olive oil
  • 3 tbsp white wine vinegar

Recipe From

Jamie Magazine

By Andy Harris


  1. For your dressing, chop the jalapeños, then combine with the oil and vinegar in a small bowl. Season to taste with sea salt and black pepper.
  2. Blacken the whole peppers over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds, and chop.
  3. Grill or lightly toast the ciabatta and roughly tear into pieces.
  4. Halve the cherry tomatoes and trim and slice the spring onions.
  5. Combine the ciabatta, tomatoes, spring onions, prawns, celery tops and peppers in a large bowl. Drizzle with the jalapeño dressing, cover and allow to marinate for 10 minutes before serving.

Watch the video: Jamies Ultimate Tomato Salad


  1. Seabert

    After a while, your post will become popular. Remember my word.

  2. Connie

    Quite right! Exactly.

  3. Eadlyn

    There is something in this. Thanks for the explanation, I also think that the simpler the better ...

  4. Nikolkree

    Don't break up on this!

  5. Haslett

    What magnificent words

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