PRAWN & PEACHES PANZANELLA

SERVES 4 PREP 15 MINS COOK 25 MINS

• 200g sourdough bread, crust removed, torn

• 2 tbsp extra-virgin olive oil

• 2 tsp dried oregano

• 800g cooked large prawns, peeled, deveined, tails intact • 2 peaches, chopped

• 3 tomatoes, cut into wedges

• 1 red onion, thinly sliced

• ½ cup kalamata olives, drained

• 1 cup coarsely chopped fresh flat-leaf parsley leaves

• Small basil leaves, to serve DRESSING

• ¼ cup extra-virgin olive oil

• 2 tsp honey

• 1 garlic clove, crushed

• ¼ cup white balsamic vinegar 1 Preheat oven to 200°C. On a baking tray, toss bread, oil and oregano. Season. Bake 15 mins, tossing halfway through cooking, until crispy.

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

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