Try chipotle or habanero Tabasco in the dressing for an even spicier result. Begin this recipe a day ahead to pickle the prawns.
150 gmbaby green beans, trimmed1 kgheirloom tomatoes, thickly sliced500 gmheirloom cherry tomatoes, larger ones halved1celery heart, thinly sliced, leaves reservedTo serve:sourdough bread, thickly sliced, grilledPickled prawns1 tbspcoriander seeds1 tspcelery seeds and fennel seeds2allspice1 kgcooked prawns, cleaned, tails intact250 ml (1 cup)lemon juice, plus ½ lemon, thinly sliced into rounds250 ml (1 cup)white wine vinegar4golden shallots, thinly sliced on a mandolin½fennel bulb, thinly sliced on a mandolin, fronds reserved1long red chilli, split1garlic clove, crushed1fresh bay leaf250 ml (1 cup)extra-virgin olive oilLime-Tabasco dressing60 ml (¼ cup)lime juice2 tbspWorcestershire sauce25 mlextra-virgin olive oil½garlic clove, grated on a microplaneTo taste:Tabasco
For pickled prawns, crush spices in a mortar and pestle. Combine with remaining ingredients, except oil, in a large bowl, season to taste and pack into a large sterilised jar or container. Top with oil and leave to marinate in the fridge overnight. Pickled prawns will keep refrigerated for 3 days.
For lime-Tabasco dressing, whisk ingredients together in a bowl, season generously to taste and set aside until required.
Blanch beans until bright green (30 seconds), then drain and refresh. Combine in a large bowl with tomato, celery and celery leaves, drizzle with a little dressing, season to taste and serve with grilled bread and pickled prawns.