Caprese Salad with Garlic Prawns
- 1 large quality mozzarella ball, sliced
- 2 sliced ripe tomatoes
- 12 cooked prawns, peeled and tails intact
- 8 halved cherry tomatoes
- Basil leaves, for scattering
- 2 tbsp garlic-infused olive oil
- 1 tbsp white wine vinegar
- Arrange the tomato slices, mozzarella and prawns in a ring on a serving plate. Scatter with the cherry tomato halves and basil leaves, season well and drizzle with the oil and vinegar. The perfect side for a Christmas beach barbeque!
10 mins
4 serving