A light, flavour-packed salad with prawns, zucchini, and heirloom tomatoes, perfect with grilled sourdough.

Serves 4

• 12 green prawn cutlets, cleaned
• 600 gr of baby zucchini, cut into halves or quarter lengthways
• 2-3 spring onions, white and pale green part only, thinly sliced
• 500 gr of heirloom or oxheart tomatoes,
• 3 tablespoons of red wine vinegar
• 50 ml of extra-virgin olive oil

1. Heat up 20ml of extra virgin olive oil in a nonstick pan.
2. Add the prawns and pan fry for a few minutes on both sides until almost cooked through.
3. Set aside.
4. Arrange the cut zucchini into a mixing bowl, add the tomatoes and spring onion.
5. Add with the prawns and season with salt, olive oil and vinegar then tumble onto a serving plate.
6. Serve with grilled sourdough.