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Barbequed Prawn Panzanella Salad

Serves 4

Preparation 10 minutes

Cooking 12 minutes

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


half a stale ciabatta loaf, roughly torn
160ml red wine vinegar
160ml olive oil, plus extra for brushing
3 tsp ground cumin
24 large prawns
1 large cucumber, peeled and roughly chopped
1 medium red onion, roughly chopped
1 clove of garlic, finely chopped
4 medium-ripe tomatoes, roughly chopped 20 green olives
3 tbsp coriander, chopped


1 Place the bread in a large bowl. In a separate bowl, combine the vinegar, oil, cumin. Season with sea salt and freshly ground black pepper and add 200ml of water. Drizzle mixture over the bread.

2 Leave for 10 minutes to allow the flavours to combine.

3 Season prawns and brush with olive oil. Place prawns on an oiled grill plate of a barbeque over medium heat and cook for 2-3 minutes each side. Transfer to a bowl, allow to cool slightly, then remove heads.

4 Mix remaining ingredients, prawns and bread, in a large bowl. Serve immediately.

Wine Match

2020 Domenica Nebbiolo Rosé Beechworth, A$29

Prawns and rosé make for a brilliant food and wine match of pink and pink: the sweet, sea-fresh flavours of the prawns mingle seamlessly with the rosé’s juicy red berry flavours.

It’s the salad that adds a twist to this recipe with the inclusion of green olives and the mandatory Mediterranean ingredients of garlic, onion and tomato. Of course, there are rosés and rosés – some simple and confectionery, others more savoury and nuanced.

Peter Graham takes the latter course with his nebbiolo-based gem, its uber pale colour belying its intense flavours. It’s well-structured, too, due to its (old) barrel ferment. The wine’s crisp, acid-etched finish copes admirably with the red wine vinegar and the cumin’s spike of spice.