Grilled tiger prawns, heirloom cherry tomato, nasturtium & chives – The Sea, The Sea Online
Wash and cut the tomatoes in half, in a bowl add the tomatoes, olive oil, vinegar and a pinch of salt. Rip the nasturtiums leaves, chop the chives not too small and mix with the previous preparation....
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Ingredients
- 4 tiger prawns deshelled, keep the head.
- 400 gr of cherry heirloom tomatoes
- ½ punnets of nasturtium leaves
- 1/3 of a bunch of chives
- 70 ml of olive oil
- 30 ml of red wine vinegar
- Sea salt to season
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