200g fresh Australian prawns, de-veined
2 garlic cloves, crushed
2 Spring onions, finely sliced
1 punnet cherry tomatoes, washed cut in half
1 long red chilli, finely sliced
1 lemon zest and juice
3 radishes, finely sliced
4 small tasty tomatoes (black Russian or cocktail tomatoes)
4 Tablespoons fresh dill
2 tablespoons parsley or fresh marjoram
1 tsp sumac
salt & pepper
Marinate the prawns in a little olive oil, salt, pepper, garlic and ½ the dill. In a bowl make a dressing with a little olive oil, lemon juice, lemon zest, sumac, chilli and season with salt and pepper, and set aside.
Cut the cocktail tomatoes into uneven wedges and arrange on a platter or in a flat bowl. Sprinkle over the cherry tomatoes and radish slices. Cook the prawns on a BBQ or in a hot pan for a few minutes both sides until cooked through. Toss the prawns in the dressing and add the chopped herbs and then spoon over the tomatoes. Enjoy with crusty sour dough bread and a crisp white wine or cold beer.