INGREDIENTS

•  24 large cooked Australian Prawns
• 6 slices ciabatta cut into thick slices
• Olive oil for brushing
• 1 clove garlic, halved
• Sea salt & freshly cracked black pepper
• 1 Lebanese cucumber peeled & sliced
• 1 small red onion, thinly sliced
• 500 g mixed cherry tomatoes, halved
• Fresh basil to serve

Dressing

• ½ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon fennel seeds, ground

Preheat a barbecue or grill plate over a high heat.

Peel and devein the prawns, leaving the tails intact. Brush the bread and prawns with oil, rub with garlic and season with salt and pepper. Cook bread for 2-3 minutes each side or until bread is charred then warm prawns in pan.

Place cucumber, onion, tomatoes, prawns and bread into a bowl, season with salt and pepper and pour over dressing.

Toss to combine and allow to stand for 10-15 minutes. Top with fresh basil to serve.

To make the dressing: Place vinegar, oil & fennel seeds into a small bowl & mix to combine.