Seafood panzanella with shrimp and cherry tomatoes

Ingredients

For 1 serving

• Whole wheat bread70 g
• Shrimp150 g
• Cherry tomatoes200 g
• Cucumber80 g
• Red onion20 g
• Capers6 g
• Basil4 g
• Extra virgin olive oil10 g
• White wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, shellfish, sulphites,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Cut the wholemeal bread into 2 cm cubes, spread them on a tray and toast them in the oven for 6 minutes, until golden and crisp outside.
2. Meanwhile wash and quarter the cherry tomatoes, wash and dice the cucumber, thinly slice the red onion; rinse the capers.
3. Dress the vegetables with most of the oil, the white wine vinegar, the capers and a pinch of salt.
4. Peel the prawns, cut along the back and remove the black vein. Heat the remaining oil in a pan over high heat and sear them for 2 minutes, until pink and opaque.
5. Add the bread and prawns to the vegetables, leave for 5 minutes until the bread has softened a little in the dressing, and finish with the basil.