Chilli Garlic Prawns with Zucchini Salad

Ingredients

12 truss tomatoes
10 cloves of garlic
Sea salt 
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
Red wine vinegar (I like the Maggie Beer variety)
4 birds eye chilli
2 red onions
1 zucchini
6 Marinated white anchovies
1 Small bag of rocket
1 Lemon + rind
1 Small capsicum
2 Chorizo sticks
Roasted almonds
700 Green frozen prawns

To serve
Sourdough bread
Warm Kalamata olives
Lemon wedges

Method

Turn on oven to 220. Cut in half all tomatoes, chop 3 cloves of garlic into slithers and stick 2 -3 slithers into each tomato half. Drizzle with olive oil, a little red wine vinegar, sea salt and pepper. Put in the oven for 2 hrs at 160. 

Once the tomatoes are done, chop up chilli, an onion, 3 cloves of garlic and fry up in pan with the spices. Meanwhile, by hand (please wash your hands prior) “skin” the tomatoes and mash and mix through the fried spices with a wooden spoon and cook together for 10 or so minutes on medium heat. 

Grab the green prawns and cover in tepid water to defrost. Once defrosted, mix in the rind of a lemon, two chopped garlic cloves and a generous dash of olive oil. You can marinate the prawns for 10mins to 24hours. Chop chorizo up and pan fry.  Remove from pan then add prawns. Once prawns are pink combine the tomato suace and chorizo and simmer for five/ten minutes whilst making the salad.

To make the salad, sautee onions on a low heat for 15 minutes. Roughly chop anchovies and almonds.  With a peeler, peel the zucchini into strips and then cover with lemon juice, sea salt, pepper and some white anchovy brine. Let that sit for 15 or so minutes then combine all ingredients. Season salad to taste with olive oil, sea salt and some red wine vinegar. 

Serve the prawns with thick slices of sour dough (either fresh or lightly toasted with some olive oil) and salad.