Prawn and roasted vegetable salad

Yield: 4 servings

Measure Ingredient
150 grams Sungold tomatoes
150 grams Cherry tomatoes
1 \N Red pepper
1 \N Yellow pepper
1 \N Aubergine; cut into thin slices
\N \N ; lengthways and
\N \N ; sprinkled with salt
\N \N Salt and freshly ground black pepper
1 \N Lime; juice of
2 tablespoons Extra virgin olive oil
1 \N Clove garlic; crushed
1 \N 200 gram pac prawns; defrosted
1 \N 15 grams pac fresh basil leaves

Preheat the oven to 190 C,375 F, Gas Mark 5.

Place the tomatoes and peppers on a baking sheet in the preheated oven and roast for 25 minutes.

When the aubergines have been salting for 15 minutes rinse thoroughly with cold water and pat dry with absorbent kitchen paper. Preheat the grill to the hottest setting and grill the aubergine on each side till golden remove from grill pan allow to cool.

When the peppers have roasted and cooled carefully remove the skins and discard the seeds. Slice the flesh into thin strips and place in a salad dish.

Combine the grilled aubergine, tomatoes, peppers and arrange the prawns on top.

Combine the lime juice,olive oil and crushed garlic in a small jug and pour over the salad. Sprinkle with basil leaves and serve.

Delicious served with warm foccacia bread and shavings of parmesan cheese.

Converted by MC_Buster.

NOTES : A delicious combination of prawns and roasted vegetables Converted by MM_Buster v2.0l.

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