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Ingredients
- 1 long cucumber
- 2 red capsicum
- 6 ripe tomatoes
- 2 shallots, peeled
- 8 cooked prawns, peeled
- 2 tbsp flaked almonds
- Title:For the dressing
- 3 tbsp extra virgin olive oil
- 1-2 tbsp sherry vinegar
- 1 garlic clove, crushed
- Dash of Tabasco
- Sea salt and pepper
Method
Score the skin of the cucumber with the tines of a fork, cut in half lengthwise and scoop out the seeds with a teaspoon. Cut capsicum into fine long strips, discarding central core and seeds. Roughly chop the tomatoes and cucumber and finely slice the shallots.
For the dressing Whisk the oil, vinegar, garlic, Tabasco, sea salt and pepper together in a bowl. Toss the vegetables lightly in the dressing.
Tumble the salad onto four dinner plates and arrange prawns on top. Toast the flaked almonds in a hot, dry pan until golden and scatter over the top.
To serve
Serve with a crusty baguette.
