This warm, flavorful salad is a must in summer. Prawns are juicy and meaty and perfectly combines with baked vegetables, garlic and fresh herbs.
I like to use in this recipe raw jumbo king prawns as they are the juiciest as they are cooked and in this salad, they are a source of protein. And the mix of baked pepper, aubergine and ripe sweet tomatoes is just made to complete the prawns. Also it is perfect for weight loss and low carb diet.
Cook the vegetables under the grill for 15 minutes, until soft.
Cool down and peel the veggies.
Chop coarsely the veggies, add 1 tbsp olive oil, parsley, salt and pepper to taste and mix.
Fry prawns on medium heat on the pan with 1 tbsp olive oil for 2 minutes per side, until become pink.
Transfer veggies to the plate and top with prawns.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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