Recipe created by Wendy Quisumbing, a culinary expert at Winning Appliances, Australia’s leading kitchen and laundry specialist. “Try this delicious salad, not only is it quick and easy, so you can go back to relaxing, but it’s also a wonderful way to use up any leftover prawns.”
Prawn Haloumi and Roasted Capsicum Salad Recipe
Makes: 4 to 6 servings
Prep time: 10 mins
Cook time: 5 mins
Ingredients
- ¼ cup mango chutney
- ½ cup good quality mayonnaise
- 2 tbsp chopped chives
- 2 zucchini, sliced into 1 cm thick pieces
- 225g halloumi cheese, sliced into 1cm slices
- 120g mixed salad leaves
- 2 x 270g jars chargrilled capsicum, drained
- 500g cooked peeled king prawn, tails left on
- Extra virgin olive oil
Balsamic vinegar
Method
- In a small bowl, combine the mango chutney, mayonnaise and chives. Season to taste. Set aside.
- Heat a chargrill pan or frypan on an induction cooktop, on medium to high heat. Drizzle olive oil over the zucchini and halloumi, to coat Cook zucchini for 2 mins on each side or until golden. Set aside.
- In the same pan, cook the halloumi cheese for 1-2 mins on each side, or until golden.
- Spread dressing onto the base of a large platter. Arrange the salad leaves, capsicum, zucchini, halloumi and prawns. When ready to serve, drizzle over with olive oil and balsamic to taste.
Recipe Notes
- You might like to try chargrilling some peaches or nectarines, to serve alongside the salad.
- Instead of prawns, feel free to use any leftover ham, turkey or chicken.