Prawn panzanella | Seafood recipes | Jamie magazine

Ingredients

• 16 sustainably sourced prawns, cooked and peeled, but tails left on
• 16 cherry tomatoes, halved
• 1 small handful of celery tops
• 3 spring onions, trimmed and sliced
• 1 yellow and 1 red pepper, roasted, skinned, seeded and chopped
• 3 thick slices ciabatta, grilled or lightly toasted and roughly torn
• Jalapeńo dressing
• 4 pickled jalapeńos, chopped
• 6 tbsp extra-virgin olive oil
• 3 tbsp white wine vinegar