Charred Tomato, Prawn and Feta Salad

cook 30 mins
  • 200 g (7 oz) cherry tomatoes, halved
  • 5 tablespoons olive oil, plus extra for oiling
  • handful of oregano leaves, chopped
  • 1 teaspoon crushed fennel seeds
  • 150 g (5 oz) cooked peeled large prawns, tails on
  • 1 tablespoon balsamic vinegar
  • 100 g (3 1/2 oz) rocket leaves
  • 75 g (3 oz) feta cheese, crumbled
  • salt and pepper
  • Place the tomatoes on a lightly oiled baking sheet. Drizzle over the oil, season with salt and pepper, then sprinkle a little of the oregano and crushed fennel seeds over each tomato. Place in a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 15–20 minutes until browned and slightly shrivelled. Leave to cool for a few minutes.
  • Toss the juices from the baking sheet with the balsamic vinegar and prawns. Then arrange on a serving plate with the rocket and cooked tomatoes. Scatter over the feta and serve.
Like This? Try These
More on Food