This healthy, quintessential Mediterranean salad is perfect when the weather is a tad warm. The salad is light and low on calories. It promises to be a heady platter with its quota of leafy lettuce, a few prawns and the dash of colour given by red and yellow capsicum. Zucchini and eggplant gives it the desired weight.

Balsamic dressing lifts it with its dash of vinegar and olive oil.

Mediterranean salad with garlic prawns

Serves 4


1 red capsicum

1 yellow capsicum

1 green zucchini

1 eggplant

240 gms lettuce hearts

100 ml basil dressing

8 medium-sized prawns

1 clove garlic chopped

Lemon juice, salt and white pepper

For the basil dressing

15 gms basil leaves, chopped

2 shallots chopped

1 clove garlic chopped

60 ml cold pressed extra virgin olive oil

20 ml red wine vinegar

Salt and sugar to taste

Blend all ingredients in a blender to a smooth, aromatic dressing and keep at room temperature.


Roast capsicums over open flame and peel and cut into stripes. Cut the zucchini and the eggplant into one-centimetre-thick discs. Season slightly with salt, and then grill until tender. Keep at room temperature.

Marinate the prawns with chopped garlic, lemon juice, salt and pepper and then grill or panfry over medium heat. Toss the lettuce with basil dressing. Top with grilled vegetable and warm prawns.

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