ROASTED CHORIZO & PRAWNS

SERVES 4 PREP + COOK 50 MINS

FIVE INGREDIENTS

1kg uncooked prawns 2 cured chorizo sausages (340g) 175g mini vine sweet capsicums 8 slices olive bread (420g) ¹⁄ 3 cup coarsely chopped fresh flat-leaf parsley

STAPLES

¹⁄ 3 cup (80ml) extra-virgin olive oil salt and pepper 1 Preheat oven to 220°C/200°C fan. 2 Twist or cut behind prawn head to remove it. Peel away the shell, starting from legs, leaving tail intact. To devein, make a small cut in the centre back of prawn. Insert a skewer or toothpick through the skin and under the vein, then lift. This will pull vein out in one piece. Alternatively, run a small knife down the back of the prawn to expose the vein and pull it out that way.

3 Coarsely chop chorizo, process until mixture resembles mince. Place chorizo crumbs on an oven tray and bake 20 mins or until crisp. Drain on paper towel.

4 Quarter and seed capsicums. Place capsicums in a large roasting pan, drizzle with 1 tbsp of the olive oil. Roast for 10 mins. Add prawns to capsicum, cook for a further 8 mins or until prawns are just cooked.

5 Meanwhile, brush both sides of bread slices with 2 tbsp of the remaining oil. Cook slices on a heated chargrill pan 1 min on each side or until grill marks appear.

6 Add parsley to prawn mixture, season to taste, toss to combine. Sprinkle chorizo crumbs over prawn mixture, drizzle with remaining oil, serve on chargrilled bread.