Preparation time is 12minutes
Cook time is 5minutes
Total time is 17minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 24 large green prawns
- 2tablespoons fresh basil (to serve)
- 1 Lebanese cucumber, peeled & sliced
- 1 small red onion, thinly sliced
- 500grams mixed cherry tomatoes, halved
- 1teaspoons sea salt
- 1teaspoons freshly cracked black pepper
- 1teaspoons fennel seeds, ground
- 1/2 cup red wine vinegar
- 6 slice ciabatta, cut into thick slices
- 1/2 cup olive oil
- 1 clove garlic, halved
Nutrition per serving
2200kJ / 525Cal
2200 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
5.6grams
Fat
28.8grams
Carbs
30.2grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Preheat a barbeque or grill plate over a high heat.
Step 2 of 9
Peel & devein the prawns, leaving the tails intact.
Step 3 of 9
Brush the bread & prawns with oil, rub with garlic & season with salt & pepper.
Step 4 of 9
Cook for 2-3 minutes each side or until bread is charred & prawns are cooked through.
Step 5 of 9
Allow to cool slightly.
Step 6 of 9
Place cucumber, onion, tomatoes, prawns & bread into a bowl, season with salt & pepper & pour over dressing.
Step 7 of 9
Toss to combine & allow to stand for 10-15 minutes.
Step 8 of 9
Top with fresh basil to serve.
Step 9 of 9
To make the dressing: Place vinegar, oil & fennel seeds into a small bowl & mix to combine.
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