For the Salt Baked Prawns
30 prawns, heads left on, but tails peeled and intestine removed
500g rock salt to cook on
2 cloves of garlic, finely chopped
1 tsp chilli flakes
Olive oil to drizzle
For the Verjus Dressed Tomato & Coriander Salad
8 ripe plum tomatoes, eye removed, halved and sliced
1 bunch of spring onions, peeled and sliced
1 handful of coriander, washed, picked and chopped
1 tsp ground coriander
½ tsp cayenne pepper
100ml olive oil
Salt and pepper
Before you cook the prawns, make the salad.
Place the tomatoes, spring onions, 75ml Verjus and olive oil into a bowl. Season with salt, ground coriander, cayenne and black pepper and mix well. Leave to one side.
Place the prawns into a bowl and mix with the garlic, chilli flakes, a bit of salt, a drizzle of olive oil and a dash of Verjus.
Preheat your oven to 200°C/Gas 6.
Take a large roasting tray and lay the salt into it. Place the prawns onto the salt, then place them into the oven for 5 minutes, depending on the size of your prawns.
While they cook, add the coriander to the salad and mix together ready to serve on the side.
Remove the prawns from the oven and put the tray straight on table and eat immediately, using your fingers!