CAPSICUM PRAWNS & SLAW

SERVES 4  PREP 20 MINS  COOK 5 MINS

• 470g jar chargrilled capsicum, drained, cut into 1cm-wide strips

• 20 green prawns, shelled, deveined

• 1/4 cup olive oil 

• 1 tbsp pistachio dukkah

• 1 tbsp lemon juice

• 1 cup finely shredded red cabbage

• 1 cup mixed salad leaves

• 125g cherry tomatoes, halved

1 Preheat oven to 180°C. Line an oven tray with baking paper.

2 Place capsicum strips (you will need 20) on a clean surface. Wrap a strip of capsicum around centre of each prawn, securing with a toothpick.

3 Arrange prawns on tray. Brush with 1 tbsp oil. Season to taste. Bake 4-5 mins until prawns have completely changed colour and are cooked through

4 Meanwhile, in a small jug, whisk remaining oil, dukkah and juice together.

5 On a serving platter, toss cabbage, leaves and cherry tomatoes together. Top with prawns and drizzle with dressing to serve.

TIP