Name: Mediterranean prawn salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 kilogram cooked king prawns, peeled, deveined, tails on; 310 gram jar roasted capsicum; 1/2 cup chopped sundried tomatoes; 1/2 cup fresh flat-leaf parsley, roughly chopped; 2 tablespoon baby capers; 1/2 cup olive oil; 1/3 cup lemon juice; 1 bunch trimmed watercress; char-grilled sourdough to serve

Mediterranean prawn salad

This light yet incredibly delicious Mediterranean prawn salad recipe is so quick and easy to make. Serve with grilled sourdough bread and enjoy as a tasty lunch dish or simple midweek meal

This recipe first appeared in Woman’s Day.

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Ingredients

1 1/2 kilogram cooked king prawns, peeled, deveined, tails on

310 gram jar roasted capsicum

1/2 cup chopped sundried tomatoes

1/2 cup fresh flat-leaf parsley, roughly chopped

2 tablespoon baby capers

1/2 cup olive oil

1/3 cup lemon juice

1 bunch trimmed watercress

char-grilled sourdough to serve

Method

1.In a large bowl, combine prawns, capsicums, sundried tomatoes, parsley and capers.

2.In a jug, whisk oil and juice. Season, then toss through prawn mixture.

3.Serve on a bed of watercress, accompanied with char-grilled sourdough bread.

Add 1 teaspoon Dijon mustard to the dressing for extra flavour.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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