Mediterranean prawn salad Recipe
Crumbled feta tossed over marinated char-grilled prawns and fresh salad vegies and olives makes a delicious starter or side
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Cooking tools:
- Barbecue hotplate
- Char-grill pan
- Pitcher
- Mixing bowl
- Separate bowl
- Tongs
- Serving platter
- Bread knife
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Plate
- Serving bowl
- Whisk
Ingredients
- 1 large red capsicum, deseeded, cut into 1cm wide strips
- 2 bunches asparagus, trimmed, halved lengthways
- 1 kg raw king prawns, peeled and deveined, tails intact
- 2 medium zucchini (150 g each), cut into ribbons using a vegetable peeler
- 1 cup chopped fresh parsley
- 1 cup pitted Kalamata olives (175 g)
- ½ cup drained marinated feta, crumbled
- Sliced sourdough bread, to serve
- Lemon cheeks, to serve
- ½ cup olive oil
- ½ cup chopped fresh parsley
- 5 cloves garlic, crushed
- 1 tsp dried chilli flakes
- Sea salt
- cracked black pepper
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