The weather is (slowly) starting to warm up here in Australia and this salad gets us in the mood for long summer days and relaxing lunches. Juicy grilled king prawns, delicious ripe tomatoes and fresh squeezed lemon are a perfect combination. In this version of a classic Italian Caprese salad, we like to use parsley instead of basil which works well with the prawns.
If you are in the northern hemisphere and are just heading out of summer this salad will make make the most of the last of the seasons tomatoes.
6 uncooked king prawns, shelled and deveined
1 clove of garlic, crushed
3 large tomatoes, sliced
6 bocconcini cheese balls, torn in half
1/2 a cup of chopped fresh parsley
2 tablespoons of olive oil
Sea salt and cracked pepper, to serve
Heat 1 tablespoon of olive oil in a frypan or grill (medium heat) and add garlic and prawns. Fry for a minute or two on each side until prawns are golden and cooked through. Remove from heat and squeeze over juice of half a lemon.
To assemble salad, layer sliced tomatoes and halved bocconcini balls in a shallow bowl. Top with cooked prawns and drizzle over garlic and lemon juices. Sprinkle with parsley, season with salt and pepper and drizzle with remaining olive oil. Serve with half a lemon. Enjoy!
Want more salads? Try this Seared Tuna, Edamame and Avocado Salad or this Cherry Tomato, Pomegranate, Red Pepper and Feta Salad.