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

• 300g grape tomatoes, halved (about 575ml )

• 60ml red wine vinegar

• 1 teaspoon hot pepper sauce

• 1/2 cup thinly sliced fresh basil

• Lime wedges

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.

Aviso Legal

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