Name: Pan-fried prawns with bread and tomato salad
Cook time: 7 min
Total time: 7 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Styling by Lisa Featherby

Styling by Emma Knowles