Prawn, Red Capsicum and Lardo di Colonnata

Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

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  • 50 g ( oz/¼ cup) buckwheat
  • olive oil, for frying
  • 5 red capsicums (peppers)
  • 20 medium raw prawns, peeled, heads and tails intact, deveined
  • 2 lemons, juice
  • 2 tablespoons olive oil, extra
  • 10 generous shavings of Lardo di Colonnata
  • 100 g ( oz) red amaranth leaves


Thoroughly rinse buckwheat under running water until the water runs clear. Drain and transfer to a tray to dry. Heat a frying pan over medium heat, add olive oil and fry the buckwheat until golden. Remove from the pan and set aside.

Cook capsicum over a gas flame, turning occasionally, until skin is blackened and blistered. Transfer to a heatproof bowl, cover with plastic wrap and stand until capsicum cools and softens (20–30 minutes). Peel capsicum and remove seeds, then tear flesh into strips and set aside.

Combine the prawns, lemon juice and olive oil in a bowl. Season and set aside. Heat a barbecue or chargrill on high. Cook prawns, turning once, until just cooked through (2–3 minutes each side).

To serve, layer the Lardo di Colonnata and prawns. Toss the amaranth with the toasted buckwheat and arrange attractively with the capsicum on a serving plate.