Prawn And Romesco Salad

By taste.com.au

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Extra virgin olive oil does double duty here, adding flavour to the chunky traditional Spanish sauce and bite to the succulent spicy prawns.

All you have to do is throw all your ingredients of Prawn And Romesco Salad

  1. 500g green prawns, peeled, deveined
  2. 1 tablespoons lemon juice
  3. 1 garlic clove, crushed
  4. 1 teaspoon ground coriander
  5. 1 teaspoon sweet paprika
  6. 2 tablespoons Moro Extra Virgin Olive Oil
  7. 1 red onion, halved, thinly sliced
  8. 2 ripe tomatoes, cut into wedges
  9. 200g baby rocket leaves
  10. 1 cup fresh continental parsley leaves
  11. 1 cup coriander leaves
  12. 60ml (1/4 cup) Moro Extra Virgin Olive Oil
  13. 40g crusty bread, crusts trimmed, torn
  14. 40g (1/4 cup) blanched whole almonds
  15. 2 garlic cloves, finely chopped
  16. 270g jar chargrilled capsicum, drained
  17. 1 teaspoon dried chilli flakes
  18. 2 tablespoons red wine vinegar
  19. 1/2 teaspoon sweet paprika

The instruction how to make Prawn And Romesco Salad

  1. Combine prawns, lemon juice, garlic, ground coriander and paprika in a bowl. Place in fridge for 15 minutes.
  2. To make the romesco, heat 2 tbs oil in a frying pan over medium heat. Stir in bread and almonds for 3-4 minutes or until golden. Stir in garlic for 30 seconds. Cool. Process bread mixture, capsicum, chilli, vinegar and paprika in a food processor. Stir in remaining oil.
  3. Heat half the oil in a frying pan over high heat. Cook half the prawns for 3 minutes or until prawns are cooked. Repeat with remaining oil and prawns.
  4. Combine onion, tomato, rocket, parsley, coriander leaves and prawns in a bowl. Serve with romesco.

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