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Tomato Salad with Garlic Prawns

You can make the garlic prawns with shelled or shell on prawns. Either way, remember to devein them before cooking. Green or purple basil will both work well with this dish and flat leaf parsley may be used instead. If you don't have freshvlemon to serve with the prawns, then you can use a small amount of wine toward the end of cooking the prawns.
Course Main Dish
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Fiona Maclean

Ingredients

Salad

  • 2-3 Vine Tomatoes
  • 2-3 Large Capers sliced
  • 4-6 Olives
  • pinch Sea Salt
  • 1/2 clove Garlic
  • 2 teaspoons Extra Virgin Olive Oil
  • handful Basil

Garlic Prawns

  • 6-8 Green Prawns
  • 1/2 clove Garlic
  • 1 teaspoon Olive Oil
  • 1/4 Lemon

Instructions

Salad

  1. Skin the tomatoes by pouring boiling water over them and leaving them for about 2 minutes. The skins will slip off very easily.
  2. Dice the tomatoes remove any woody core and if you want, remove the seeds
  3. Crush the garlic and mix into the olive oil
  4. Sprinkle the tomatoes with salt and and cover
  5. Slice the capers, tear the basil leaves up and mix all the ingredients into the salad

Garlic Prawns

  1. Heat the remaining olive oil in a small pan
  2. Crush the remaining half garlic clove into the oil and cook gently for a minute or so
  3. Add the prawns and cook until they are pink and opaque through
  4. Serve with a wedge of lemon