Jazz up grilled prawns

Blanch, peel, seed and finely chop 4 large Rosa tomatoes. Place in a pan together with 15ml (1 tbsp) verjuice, 1 seeded and finely chopped red chilli, 5ml (1 tsp) crushed coriander seeds, 2,5ml (½ tsp) ground cumin, half a red pepper, seeded and finely chopped, 2 finely chopped garlic cloves, 125ml (½ cup) olive oil and the juice of half a lemon.

Fry gently, stirring continuously, for about 10 minutes. Stir though 45ml (3 tbsp) chopped fresh coriander and 20ml (4 tsp) chopped fresh mint. Devein and butterfly 24 king prawns. Place on a baking tray and season well with salt and freshly ground black pepper. Drizzle with 45ml (3 tbsp) olive oil and grill for about 8 minutes. Serve drizzled with the dressing.