Food and Travel Magazine | Kerkennah-style grilled prawns

Ingredients

• 16 large Atlantic prawns, heads and tail shells removed
• olive oil, to rub
• 10 spring onions, white parts chopped, green ends thinly sliced
• 2 plum vine tomatoes, cut into large chunks
• 1 large green chilli, trimmed, quartered lengthways and deseeded
• 1 garlic clove, crushed
• 1⁄2tsp ground coriander
• 1⁄2tsp caraway seeds, lightly ground
• 1⁄2tsp cumin seeds, lightly ground
• 2tbsp red wine vinegar
• handful pitted green olives, chopped
• handful flat-leaf parsley leaves, roughly chopped
• 1tbsp tomato purée
• good splash extra virgin olive oil