Tiger prawn bake with olives, tomato and breadcrumbs

Ingredients

• 2 cups cherry or heirloom tomatoes, halved (you can also leave some on the vine, if desired)
• 4-5 tbsp olives, pitted
• 4 tbsp extra-virgin olive oil
• salt
• 2 tbsp balsamic vinegar, to drizzle
• 2 garlic cloves
• 1-2 long red chillies
• 12 tiger prawns
• 2 slices stale sourdough bread
• 1 tbsp finely chopped parsley stalks, plus a few leaves for garnishing

Instructions

1. Preheat oven to 180°C.
2. To an oven tray, add in your halved tomatoes, olives, 2 tbsp extra virgin olive oil, a punch of salt, balsamic, 1 garlic clove (skin on, bashed with the back of a knife), and one or two long chillies cut in half lengthways. Bake for 20 minutes.
3. In the meantime, prepare the prawns. Remove the heads, add to a snap-lock bat and freeze for a later use (they make a great fish stock!). Peel the prawns, but keep the tail attached. Using a paring knife, score the back to remove the black line in the middle. Brush them with a little extra-virgin olive oil.
4. After the 20 minutes of cooking time for the tomato mixture, take the tray out of the oven, place the prawns on top of the mix, season them with salt and put them back in the oven for 6-7 minutes or until just cooked through. In the meantime, make the crispy breadcrumbs.
5. Process the stale bread in a food processor. Blitz until coarse breadcrumbs form. Add in the other garlic clove, micro-planed or finely minced, and parsley stalks.
6. Heat up the remaining olive oil in a skillet and shallow fry the breadcrumbs mixture until golden and fragrant, adding salt to taste.
7. To serve, scatter the breadcrumbs over the roasted prawns and tomatoes. Top with fresh parsley and a drizzle of oil.