Mediterranean prawn salad

This is a fresh prawn salad that is great for entertaining. Prawns are high in protein and can be eaten freely on the low fodmap diet. The dressing is light and tangy. Don’t be tempted to substitute the fresh capsicum with a jar of roasted capsicum, as they often contain garlic (which is very high in fructans).

Serves 4

SALAD INGREDIENTS:

1.5kg cooked king prawns, peeled, deveined, tails on

1 medium red capsicum (up to 170g), lightly roasted or fresh depending on your preference

½ cup fresh flat-leaf parsley, roughly chopped

2 tbsn baby capers, chopped

½ bunch watercress, washed and trimmed

1 cup rocket, washed

DRESSING INGREDIENTS:

½ cup olive oil

1/3 cup lemon juice

1 tsp Dijon mustard (check brand is gluten-free is coeliac)

Salt & pepper to season

METHOD:

1.        In a large salad bowl, combine prawns, sliced capsicum, chopped parsley and capers.

2.         Prepare dressing by whisking oil, juice, mustard and seasoning. Toss through prawn mixture.

3. Serve generously with lemon wedges and chargrilled sourdough brushed with garlic infused olive oil