Warm salad with bell peppers and prawns


Preparation 40 minutes
  • Wash the bell peppers, slice in half and remove the seeds and core.
  • Place the bell pepper halves with the cut side facing down under a pre-heated grill.
  • Remove the bell peppers from under the grill once the skin starts to blacken and blister.
  • Place the peppers in a plastic bag and let them cool before peeling off the skin.
  • Wash the spring onions and slice the white part into thin rings.
  • Halve the olives.
  • Remove the seeds and core from the chilli peppers and chop finely.
  • Shell and devein the prawns.
  • Heat 3 tablespoons of oil in a pan and briefly fry the chopped chilli peppers in the oil.
  • Fry the prawns on both sides in the chilli oil for 2-3 minutes. Season with salt and pepper.
  • Mix the salad ingredients in a bowl.
  • Mix the remaining oil with the chilli -flavoured oil from the pan and the balsamic vinegar.
  • Pour this dressing over the salad.
  • Serve with the fried prawns.