Australian Prawn Caesar Salad with Rye Pangratta and Yoghurt Dressing
¼ cup olive oil
2 thick slices rye bread, blended to a crumb
30g parmesan, finely grated, plus extra to serve
10 extra-large green Australian prawns, butterflied
1 tablespoon of Worcestershire sauce
1 cos lettuce
1 bunch watercress, rinsed
2 boiled eggs. roughly chopped
1/2 cup (140g) thick Greek-style yoghurt
1 garlic clove, grated
2 anchovies in oil, drained, finely chopped
Finely grated zest and juice of 1/2 lemon
2 tbs extra virgin olive oil
Sea salt and freshly cracked black pepper
To make the yoghurt dressing: Place the yoghurt, garlic, anchovies, lemon zest, lemon juice and olive oil in a bowl. Season with salt and pepper and mix until well combined.
Heat the oil in a frypan over medium-high heat, add bread and cook for 2 minutes or until crisp. Drain on paper towel. Using your hands, rub parmesan into crumbs in a bowl to combine. Preheat a chargrill pan or barbecue to high. Combine 2 tablespoons of dressing with the Worcestershire sauce, then brush over flesh side of prawns. Chargrill the prawns, flesh-side down, for 2 minutes, then turn and cook for a further 2 minutes or until just cooked.
Divide the prawns, cos lettuce and watercress between plates. Top with chopped egg and rye pangratta, drizzle with yoghurt dressing to serve.
Prep time: 25 mins
Cook time: 5 mins