About this recipe:This is a seafood caprese salad for special occasions, such as Christmas eve in Italy when we have one fish course after the other! It is made up of caramelised tomatoes, poached prawns, and buffalo mozzarella, with an added crunch from toasted breadcrumbs.
12 cherry tomatoes
1 teaspoon caster sugar
1 pinch oregano
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
1 teaspoon peppercorns
1 buffalo mozzarella (about 125g)
1 slice stale bread
extra virgin olive oil, to taste
2 tablespoons black olives, chopped
salt and pepper, to taste
fresh basil leaves to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:15min › Ready in:45min
Preheat the oven to a low 100 C / 1/4 Gas. Line a baking tray with parchment paper.
Slice cherry tomatoes in half and remove seeds. Place on the prepared baking tray, cut side up; sprinkle with sugar and 1 pinch oregano. Bake in the preheated oven for about 1 hour or until completely wilted.
To poach prawns: Place celery, carrot, onion, salt and peppercorns in a saucepan. Add enough water to fill the saucepan half full, cover and bring to the boil for 10 minutes. Add prawns and poach for 5 minutes. Drain, peel and chop the prawns.
Slice the buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
Place the bread in a food processor and pulse to form breadcrumbs. Heat 1 teaspoon of oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in colour.
Mix the buffalo mozzarella cubes with prawns in a large bowl. Add chopped black olives and season to taste with olive oil, salt and pepper. Arrange on a serving plate and top with caramelised tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.