TANDOORI PRAWNS WITH TOMATO AND ONION SALAD

Serves 4

For the prawn skewers

1tsp cayenne pepper, plus ½tsp for the salad

½tsp salt

Juice of 1 lemon

24 large raw tiger prawns, shells on

3tbsp tandoori paste

50ml (2fl oz) plain yoghurt

For the salad

2 beefsteak or other large tomatoes, sliced

250g (9oz) yellow and red cherry tomatoes, halved 1 red onion, thinly sliced A small handful of fresh coriander leaves

¼tsp ground cumin

A pinch of salt

A pinch of black onion seeds 1tbsp seasoned rice vinegar (from Asian supermarkets, or use 1tbsp rice vinegar plus a pinch of sugar)

4 mini garlic and coriander naan breads, to serve

Lime wedges, to serve

In a large bowl mix together the 1tsp cayenne pepper, salt, lemon juice and prawns. Toss well to coat. Cover and chill for 15 minutes. Remove and stir in the tandoori paste and yoghurt, then re-cover and return to the fridge for another 15 minutes while you preheat your grill or barbecue.

Arrange the tomatoes and onion on a platter. Scatter with the coriander, cumin, salt, onion seeds and cayenne pepper. Drizzle with the seasoned vinegar (or vinegar and sugar) and chill while you cook the prawns.

Thread the prawns onto metal skewers, brush with any remaining marinade, then cook for 2-3 minutes on each side over a direct heat until beginning to char nicely. Grill the naans for 1-2 minutes until warm. Serve the prawns with the tomato salad, warmed naan breads and lime wedges to squeeze over.