• 4 yellow Sweet Palermo© peppers
  • 20 large prawns, peeled
  • 4 sticks of celery, diced
  • leaves of 1 head of romaine lettuce, washed
  • 1 shallot, chopped
  • 1/2 sprig of flat parsley leaves, chopped
  • 8 dessert spoons of extra virgin olive oil
  • 1 lemon
  • 1/2 red pepper, seeds removed, chopped
  • olive oil for frying

Dressing ingredients

  • 4 dessert spoons of mayonnaise
  • 1 dessert spoon of coarse mustard
  • 1 clove of garlic, grated
  • 1/2 dessert spoon of smoked paprika powder

Author of this recipe

Sweet Palermo®

Sweet Palermo®

Grower / producer

You are no doubt familiar with ‘regular’ capsicums or bell peppers, and you might even have tried a sweet pointed pepper. But have you heard about Sweet Palermo? A unique sweet pointer pepper... Read more

A great starter salad, grilled sweet pointed pepper with prawns and romaine lettuce.

Total votes: 798


  • For the aioli, mix all the ingredients together (named in section dressing ingredients).
  • Chop the peppers coarsely and fry them briefly at a high temperature until dark patches develop on the skin. Then add the prawns and fry them briefly until they turn pink. Remove from the pan and allow to cool.
  • Arrange some romaine lettuce on each plate; use the innermost leaves since these are the tastiest
  • Mix the prawns, pointed pepper, celery, parsley, red pepper and shallot in a dish and season to taste with salt and pepper. Arrange this on the plates and drizzle with a little extra virgin olive oil and lemon juice
  • Serve with the aioli.


Tips from the author

Extra fancy? Add a tomato bruschetta:
  • 4 slices of rustic bread
  • 1 tomato, without juice and seeds, finely chopped
  • 1 clove of garlic, finely chopped
  • 4 dessert spoons of extra virgin olive oil
  • salt and pepper 
Rub the chopped tomato, garlic and olive oil onto the bread and toast it in the oven until golden brown. Bring to taste with salt and pepper.

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