Name: Prawn & White Bean Panzanella
Total time: 20 min
Yield: 4
Ingredients: 160g (5oz) wholegrain sourdough bread; olive-oil spray; 1 medium lemon (140g); 800g (1½lb) cooked medium king prawns (shrimp); 400g (12½oz) canned cannellini beans, drained, rinsed; 250g (8oz) mixed cherry tomatoes, halved; 2 lebanese cucumbers (260g), chopped; 1 small red onion (100g), sliced thinly; ½ cup (60g) pitted sicilian olives, halved; 1 fresh long red chilli, sliced thinly; 1 cup fresh basil leaves; 120g (4oz) soft goat’s cheese, crumbled; ¼ cup (60ml) extra virgin olive oil; ⅓ cup (80ml) red wine vinegar; 1 clove garlic, crushed

VMG Recipes