Antipasti salad with prawns

Name: Antipasti salad with prawns
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 600 g colourful peppers; 2 (approx. 600 g) Courgette; 250 g white mushrooms; 1 small vegetable onion (250-300 g); 3-4 Garlic cloves; 2 Branches of rosemary; 8 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 jar(s) (240 g stripping) Artichoke Hearts; 1 can(s) (425 ml) white giant beans; 125 ml Essig White Balsamic; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Sugar; 20 raw shrimps (350-400 g;without head in shell); 20 g Butter; 7-10 Tbsp Salt; 1-2 TABLESPOONS Lemon juice; 1 (approx. 150 g) Mini Romaine lettuce

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

600 g colourful peppers
2 (approx. 600 g) Courgette
250 g white mushrooms
1 small vegetable onion (250-300 g)
3-4 Garlic cloves
2 Branches of rosemary
8 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 jar(s) (240 g stripping) Artichoke Hearts
1 can(s) (425 ml) white giant beans
125 ml Essig White Balsamic
1 TEASPOON Instant vegetable stock
7-10 Tbsp Sugar
20 raw shrimps (350-400 g;without head in shell)
20 g Butter
7-10 Tbsp Salt
1-2 TABLESPOONS Lemon juice
1 (approx. 150 g) Mini Romaine lettuce

Directions

1
Clean and wash the peppers and zucchini. Cut the peppers into coarse slices. Cut the zucchini into thick slices. Wash and clean the mushrooms. Peel and halve vegetable onion and cut into slices. Peel garlic and cut into thin slices except for 1 clove. Wash the rosemary, shake dry and pluck a twig roughly into pieces.
2
Mix vegetables, mushrooms, garlic slices, onion, rosemary and oil. Season with pepper. Braise on the fat pan of the oven in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 25-30 minutes. Turn over in between. Drain the artichokes and cut them into smaller pieces. Rinse beans, drain. Finally add both to the finished vegetables. Stir in 100 ml water, vinegar, stock and 1 tablespoon sugar. Stew for another 15 minutes. Cool the vegetables in the marinade as desired and let them soak through. Clean, wash and drain the salad. Pluck the salad roughly into pieces. Chop remaining garlic. Peel prawns, except for the tail fin, and remove the intestines.
3
Stir in 100 ml water, vinegar, stock and 1 tablespoon sugar. Stew for another 15 minutes. Cool the vegetables in the marinade as desired and let them soak through. Clean, wash and drain the salad. Pluck the salad roughly into pieces. Chop remaining garlic. Peel prawns, except for the tail fin, and remove the intestines. Wash the prawns and pat dry. Heat butter in a frying pan and fry the prawns for about 4 minutes, turning. Add garlic and fry briefly. Season with salt, pepper and some lemon juice. Flavour the vegetables and mix them with the salad and arrange them in deep plates. Spread prawns on top and serve immediately. Serve with grissini or ciabatta bread
4
Wash the prawns and pat dry. Heat butter in a frying pan and fry the prawns for about 4 minutes, turning. Add garlic and fry briefly. Season with salt, pepper and some lemon juice. Flavour the vegetables and mix them with the salad and arrange them in deep plates. Spread prawns on top and serve immediately. Serve with grissini or ciabatta bread