Name: Prawn caprese salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6
Ingredients: 1 kilogram assorted tomatoes, large ones quartered; handful basil leaves; 3 red onions, cut into 2-3cm slices; 1/3 cup (80ml) extra-virgin olive oil; 18 large green prawns, shells intact; 250 gram mozzarella, torn into bite-size pieces; sea salt flakes; 1 lemon, halved, plus lemon wedges, to serve; ciabatta bread, to serve

Ingredients

1 kilogram assorted tomatoes, large ones quartered

handful basil leaves

3 red onions, cut into 2-3cm slices

1/3 cup (80ml) extra-virgin olive oil

18 large green prawns, shells intact

250 gram mozzarella, torn into bite-size pieces

sea salt flakes

1 lemon, halved, plus lemon wedges, to serve

ciabatta bread, to serve

Method

1.Preheat barbecue to moderately high.

2.Arrange tomatoes on a platter and scatter with basil.

3.Season onion on both sides and place on hotplate (no oil) and cook, without moving, for 8 minutes s or until well charred. Turn and cook a further 8 mins, or until charred and softened.

4.Transfer to a plate to cool slightly, then separate onion rings and scatter over tomatoes. Drizzle with 2 tablespoons oil.

5.Toss prawns in a bowl with remaining 2 tablespoons oil, then cook until they change colour and are lightly charred, about 6 minutes.

6.Arrange prawns on platter, then scatter mozzarella over. Season with salt flakes and a squeeze of lemon. Serve with lemon wedges and ciabatta.

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