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Pan-fried prawns with bread and tomato salad

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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