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