PRAWN & PEACH PANZANELLA

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 4030kj COST $$$$$ 500g sourdough bread, crust removed, torn 2 tbsp olive oil 2 tsp dried oregano 300g cooked medium prawns, peeled, deveined 250g buffalo mozzarella, torn (see tip) 3 peaches, seeded, chopped 3 tomatoes, chopped 1 red onion, thinly sliced 1 cup chopped parsley leaves ½ cup drained kalamata olives 1 cup basil leaves

DRESSING

¼ cup extra-virgin olive oil 2 tsp honey 1 garlic clove, crushed ¼ cup white balsamic vinegar

1 Preheat oven to hot, 200°C. On an oven tray, toss bread, oil and oregano. Season. Bake 15 mins, tossing halfway through cooking, until crispy.

2 DRESSING In a jug, whisk all ingredients together until combined. Season.

3 In a large bowl, combine prawns, mozzarella, peach, tomato, onion, parsley and olives. Toss with dressing. Set aside 10 mins, then toss toasted bread through. Serve topped with basil leaves.