Ingredients
- Jalapeńo dressing
- 4 pickled jalapeńos , chopped
- 6 tbsp extra-virgin olive oil
- 3 tbsp white wine vinegar
- 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
Method
A twist on the Italian bread salad, with lovely sweet prawns and a tangy heat from the pickled chillies.For your dressing, combine all ingredients in a small bowl, then season to taste with salt and pepper.
Combine all the salad ingredients in a large bowl, drizzle with the jalapeńo dressing, cover and allow to marinate for 10 minutes before serving.
