Pan-fried prawns with bread and tomato salad


  • Serves 4 people

  • 6 thick slices sourdough bread
  • 140 ml extra-virgin olive oil, plus extra for brushing
  • 1 garlic clove, halved
  • 40 ml sherry vinegar
  • ½ Spanish onion, thinly sliced into rings
  • 250 gm (about 1 punnet) cherry or grape tomatoes, halved
  • 8 baby truss Roma tomatoes, quartered
  • 2 vine-ripened tomatoes, cut into wedges
  • ¾ cup each (loosely packed) flat-leaf parsley, mint and basil
  • 20 medium green prawns, peeled, cleaned, tails intact
  • 1 lemon, finely grated rind and juice only
01   Heat a large frying pan over medium heat. Brush both sides of bread with olive oil and cook in batches, turning once, until golden on both sides (2-3 minutes). Rub each slice with cut-side of garlic, season to taste and set aside.
02   Combine 100ml olive oil, vinegar, onion and tomatoes in a bowl and season to taste. Coarsely tear toast, add to tomato mixture and toss to combine. Just before serving, add herbs and toss lightly.
03   Heat remaining oil in a frying pan over medium-high heat. Add prawns and cook, turning once, until golden (1-2 minutes). Toss through lemon rind and juice and serve immediately with bread and tomato salad.
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