GRILLED PRAWNS WITH SLOW-ROASTED TOMA­TOES AND TARTARE DIP­PING SAUCE

Dish - - THE MAIN ATTRACTION -

A light and re­fresh­ing salad with fat, juicy prawns. The Tartare Dip­ping Sauce is also great served with fish and chicken.

1 pun­net mixed cherry toma­toes, halved

24 large raw prawns, tail on

2 ta­ble­spoons pur­chased Mex­i­can spice blend

olive oil

2 av­o­ca­dos, quar­tered length­ways and peeled

1 lemon

½ tele­graph cu­cum­ber, thinly sliced

1 small fen­nel bulb, thinly sliced, fronds re­served

100 grams snow peas, blanched and thinly sliced

TO SERVE

1 lime, quar­tered

Tartare Dip­ping Sauce, see recipe be­low Pre­heat the oven to 150°C. Line a bak­ing tray with bak­ing pa­per.

Place the toma­toes cut-side up on the tray and cook for 20 min­utes or un­til lightly shriv­eled. Cool.

PRAWNS: Sprin­kle both sides of the prawns with the spice mix. Heat a lit­tle oil in a large sauté pan and cook the prawns in batches un­til golden and just cooked through. Drain on kitchen tow­els.

Place two quar­ters of av­o­cado on each plate. Add the prawns and salad in­gre­di­ents. Driz­zle with a lit­tle olive oil and a squeeze of lemon juice. Top with the re­served fen­nel fronds, a pinch of sea salt and a grind of pep­per.

TO SERVE: Serve with lime quar­ters on the side and Tartare Dip­ping Sauce. SERVES 4

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