Grilled Gazpacho Salad with Prawns

Ingredients for Grilled Gazpacho Salad with Prawns

• 2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)

• 180ml olive oil, divided

• 675g uncooked large prawns, deveined but with shells intact*

• 8 firm plum tomatoes, halved lengthwise

• 2 bunches spring onions

• root ends trimmed, onions left whole

• 450g sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices

• 1 red pepper, quartered, cored

• 1 yellow pepper, quartered, cored

• 1 1/2 large English hothouse cucumbers, peeled, halved lengthwise

• 2 6x3x1-inch slices country-style bread

• 475ml grape tomatoes, halved (about 575ml )

• 60ml red wine vinegar

• 1 teaspoon hot pepper sauce

• 1/2 cup thinly sliced fresh basil

• Lime wedges

How to make Grilled Gazpacho Salad with Prawns

Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 45ml olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.

Toss prawns (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, spring onions, sweet onion, both peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill prawns until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and spring onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.

Peel prawns; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to prawns along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 60ml oil in small bowl; pour over salad and toss to coat.

Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.

Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.