Prawn, chickpea and roasted capsicum salad
Chargrilled capsicum in oil
185 g, drained
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g)
Cooked peeled prawns
400 g, deveined
4 cup(s), (120g)
1 medium, rind finely grated, juiced
Reduced fat feta cheese
50 g, crumbled
- Drain capsicum, reserving 1 tablespoon oil. Thinly slice capsicum and place in a large bowl with reserved oil.
- Add chickpeas, prawns, rocket, 1 tablespoon rind and 2 tablespoons juice and toss gently to combine. Top with feta and sprinkle with pepper to serve.
TIP: Freeze any leftover lemon juice in ice-cube trays, then transfer to a snap-lock bag to store for another use.