This has a really summery feel about it, even if it is warm. I served it with some steamed vegetables which went well, but it could be served with pasta, potatoes or even some salad on the side (although you would need to make more).
My favourite thing about this was the lemon zest on top. It was a little hint of it but just enough to add another dimension – an unexpected one.
If your thinking why did I add a tin of tomatoes as well as the fresh tomatoes? I use tinned tomatoes to bulk out sauces and use fresh tomatoes alongside tinned when I want the tomatoes to stand their ground as a part of the meal, rather than blending in. If you look at a tin of chopped tomatoes next time you use them, you may notice that a lot of the tomato pieces are a bit mushy. By adding a handful of fresh tomatoes, I just think you can add more flavour but you also get some texture. It looks more appealing too.
I hope you enjoy this recipe, I certainly did.
Prawn, Tomato and Feta Grill
1 clove of garlic (crushed)
1 onion (diced)
100 g of cherry or plum tomatoes (halved)
1 400 g tin of chopped tomatoes
150 g of king prawns (cooked or uncooked – either works)
70 g of olives (sliced)
100 g of feta (cubed)
1 tsp of balsamic vinegar
1 tsp of parsley
10 g of parmesan cheese (grated)
Zest of 1/2 lemon