Spanish Red Pepper Salad with Prawns in Garlic and Chilli

Spanish Red Pepper Salad with garlic and chilli prawns served in bowls with warm bread
  • 4 servings
  • 30 mins to prepare
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  • For the red pepper salad
  • 285g jar Spanish red peppers
  • 1 garlic clove, thinly sliced
  • 1/2tsp sherry vinegar
  • 1tbsp Booths Extra Virgin
  • Spanish olive oil
  • 1tbsp capers
  • 5 black olives, sliced
  • 1tbsp flat leaf parsley, chopped
  • Salt & pepper to taste
  • For the prawns
  • 1tbsp Booths Extra Virgin
  • Spanish olive oil
  • 2 red Chillies, de-seeded and thinly sliced
  • 3 garlic cloves, sliced
  • 400g king prawns
  • Juice of ½ lemon


For the Salad

Take the peppers out of the jar and cut into bite size pieces and pop into a bowl.

Mix the olive oil with the vinegar, garlic and parsley then pour over. Scatter olives and capers on top.

For the Prawns

Heat the olive oil in a frying pan, add the garlic and chilli and fry for 1-2 minutes until you can really smell the aroma. Then add the king prawns and cook for 3-4 minutes turning every so often.

Finish with fresh lemon juice and serve whilst hot with warm bread.