GRILLED PRAWNS WITH SLOW-ROASTED TOMATOES AND TARTARE DIPPING SAUCE

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