300 g cooked and peeled prawns
250 g fresh mushrooms
40 g cooked sweet corn
150 g courgettes
20 ml olive oil
20 ml raspberry vinegar
Salt and pepper
4 slices of bread cut into fingers and toasted
30 g garlic and herb butter
2 tablespoons diced red and yellow peppers
Finely slice the mushrooms and courgettes.
Add the sweet corn and marinade in olive oil, raspberry vinegar, salt and pepper.
Place a ring on the plate and use it to mould the salad.
Garnish with onion rings and the coloured peppers.
Arrange in this the prawns and the fingers of bread spread with the garlic and herb butter.
Source: In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004