6thick slices sourdough bread140 mlextra-virgin olive oil, plus extra for brushing1garlic clove, halved40 mlsherry vinegar½Spanish onion, thinly sliced into rings250 gm(about 1 punnet) cherry or grape tomatoes, halved8baby truss Roma tomatoes, quartered2vine-ripened tomatoes, cut into wedges¾ cup each(loosely packed) flat-leaf parsley, mint and basil20medium green prawns, peeled, cleaned, tails intact1lemon, finely grated rind and juice only
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.
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.
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.