Ingredients

• 4tiger prawns, peeled and deveined
• 2vine ripened tomatoes, sliced into thick strips
• Zest of 1 lemon
• Bunch of rocket, washed and trimmed
• 1crusty bread roll, cut into thick soldiers (3cm X 1cm)

Method

• Place peeled prawns in a medium bowl with 2 teaspoons of lemon zest and mix to combine.
• Heat 1 tablespoon of oil in a small fry pan over a high heat. Add bread and pan fry till crispy. Remove from frying pan and place on a paper towel-lined plate.
• Brush prawns with remaining oil. Heat a grill pan over a high heat. Add prawns, cook for 1-2 minutes on each side until cooked. Remove from pan.
• Place rocket leaves and remaining lemon zest into a bowl and drizzle with extra olive oil and season with salt and pepper toss gently to combine
• To serve, place tomatoes, bread and rocket in the centre of a plate. Arrange prawns on top.