The Food Show - Chorizo and Prawn Salad

My Itinerary

Chorizo and Prawn Salad

CATEGORIES: Seafood, Lunch, Salad, Starter

Ray McVinnie 13 Recipes

Ingredients

2 cups ciabatta bread ripped into small bite sized pieces
4 tablespoons olive oil
Salt and freshly ground black pepper
75mls extra virgin olive oil
3 tablespoons Moscatel vinegar
2 tablespoons capers
3 ripe tomatoes, diced 2cm
2 handfuls baby Cos leaves
1 roasted red capsicum, thinly sliced
250g broad beans, boiled 2 minutes in plenty of water, cooled under cold water, drained and peeled
4 chorizo sausages, sliced 4cm
300g raw peeled prawns
½ cup flat leaf parsley sprigs

Method

Preheat the oven to 200C.

Put the bread in a roasting dish and add 2 tablespoons of the olive oil.

Season, mix well and place in the oven for about 10 minutes or until the bread is well browned and crisp.

Remove from the oven and reserve.

Put the extra virgin olive oil, the vinegar, capers and tomatoes into a small bowl.

Taste and season.

Dressing

Put the Cos leaves, capsicums, bread and broad beans onto a platter.
Heat the remaining oil over moderate heat in a frying pan and panfry the chorizos until lightly browned, and if using raw chorizos, cooked through.

Remove and scatter the chorizos over the Cos mixture.

Add the prawns to the pan and panfry until just cooked.

Scatter the prawns over the chorizos.

Spoon the dressing evenly over everything and scatter the parsley sprigs on top.