Spanish Garlic Chilli Prawns with Tomato and Chickpea Salad

Peel and roughly chop garlic. Pick parsley leaves and chop, discarding stems. Cut tomatoes into wedges. Peel shallots and slice thinly. Zest lemon and cut into wedges. Rinse and drain chickpeas.

In a small bowl, mix together 2 Tablespoons of olive oil with lemon zest, juice of half a lemon, salt and plenty of black pepper. In a larger bowl mix together tomatoes, shallots, chickpeas and half the parsley. Add the dressing toss well and adjust the seasoning.

To a heavy based frying pan over a low heat add ¹⁄₂ cup of olive oil. Add the chopped garlic, smoked paprika and chilli flakes (to taste-see tip). Slowly heat the oil, infusing the flavours for 3-4 minutes. Do not let the garlic burn or the oil will taste bitter.

Add the prawns to the oil and turn up the heat. Cook the prawns turning often for 3 minutes, or until cooked through and opaque. Garnish prawns with some parsley.

Slice the ciabatta. Divide the prawns, tomato salad and sliced bread between serving plates. Garnish with parsley and extra lemon wedges. Use the bread to soak up the delicious garlic chilli oil left at the bottom of the dish!

Peel and roughly chop garlic. Pick parsley leaves and chop, discarding stems. Cut tomatoes into wedges. Peel shallots and slice thinly. Zest lemon and cut into wedges. Rinse and drain chickpeas.

In a small bowl, mix together 2 Tablespoons of olive oil with lemon zest, juice of half a lemon, salt and plenty of black pepper. In a larger bowl mix together tomatoes, shallots, chickpeas and half the parsley. Add the dressing toss well and adjust the seasoning.

To a heavy based frying pan over a low heat add ¹⁄₂ cup of olive oil. Add the chopped garlic, smoked paprika and chilli flakes (to taste-see tip). Slowly heat the oil, infusing the flavours for 3-4 minutes. Do not let the garlic burn or the oil will taste bitter.

Add the prawns to the oil and turn up the heat. Cook the prawns turning often for 3 minutes, or until cooked through and opaque. Garnish prawns with some parsley.

Slice the ciabatta. Divide the prawns, tomato salad and sliced bread between serving plates. Garnish with parsley and extra lemon wedges. Use the bread to soak up the delicious garlic chilli oil left at the bottom of the dish!

Peel and roughly chop garlic. Pick parsley leaves and chop, discarding stems. Cut tomatoes into wedges. Peel shallots and slice thinly. Zest lemon and cut into wedges. Rinse and drain chickpeas.

In a small bowl, mix together 2 Tablespoons of olive oil with lemon zest, juice of half a lemon, salt and plenty of black pepper. In a larger bowl mix together tomatoes, shallots, chickpeas and half the parsley. Add the dressing toss well and adjust the seasoning.

To a heavy based frying pan over a low heat add ¹⁄₂ cup of olive oil. Add the chopped garlic, smoked paprika and chilli flakes (to taste-see tip). Slowly heat the oil, infusing the flavours for 3-4 minutes. Do not let the garlic burn or the oil will taste bitter.

Add the prawns to the oil and turn up the heat. Cook the prawns turning often for 3 minutes, or until cooked through and opaque. Garnish prawns with some parsley.

Slice the ciabatta. Divide the prawns, tomato salad and sliced bread between serving plates. Garnish with parsley and extra lemon wedges. Use the bread to soak up the delicious garlic chilli oil left at the bottom of the dish!

Peel and roughly chop garlic. Pick parsley leaves and chop, discarding stems. Cut tomatoes into wedges. Peel shallots and slice thinly. Zest lemon and cut into wedges. Rinse and drain chickpeas.

In a small bowl, mix together 2 Tablespoons of olive oil with lemon zest, juice of half a lemon, salt and plenty of black pepper. In a larger bowl mix together tomatoes, shallots, chickpeas and half the parsley. Add the dressing toss well and adjust the seasoning.

To a heavy based frying pan over a low heat add ¹⁄₂ cup of olive oil. Add the chopped garlic, smoked paprika and chilli flakes (to taste-see tip). Slowly heat the oil, infusing the flavours for 3-4 minutes. Do not let the garlic burn or the oil will taste bitter.

Add the prawns to the oil and turn up the heat. Cook the prawns turning often for 3 minutes, or until cooked through and opaque. Garnish prawns with some parsley.

Slice the ciabatta. Divide the prawns, tomato salad and sliced bread between serving plates. Garnish with parsley and extra lemon wedges. Use the bread to soak up the delicious garlic chilli oil left at the bottom of the dish!

Peel and roughly chop garlic. Pick parsley leaves and chop, discarding stems. Cut tomatoes into wedges. Peel shallots and slice thinly. Zest lemon and cut into wedges. Rinse and drain chickpeas.

In a small bowl, mix together 2 Tablespoons of olive oil with lemon zest, juice of half a lemon, salt and plenty of black pepper. In a larger bowl mix together tomatoes, shallots, chickpeas and half the parsley. Add the dressing toss well and adjust the seasoning.

To a heavy based frying pan over a low heat add ¹⁄₂ cup of olive oil. Add the chopped garlic, smoked paprika and chilli flakes (to taste-see tip). Slowly heat the oil, infusing the flavours for 3-4 minutes. Do not let the garlic burn or the oil will taste bitter.

Add the prawns to the oil and turn up the heat. Cook the prawns turning often for 3 minutes, or until cooked through and opaque. Garnish prawns with some parsley.

Slice the ciabatta. Divide the prawns, tomato salad and sliced bread between serving plates. Garnish with parsley and extra lemon wedges. Use the bread to soak up the delicious garlic chilli oil left at the bottom of the dish!

Peel and roughly chop garlic. Pick parsley leaves and chop, discarding stems. Cut tomatoes into wedges. Peel shallots and slice thinly. Zest lemon and cut into wedges. Rinse and drain chickpeas.

In a small bowl, mix together 2 Tablespoons of olive oil with lemon zest, juice of half a lemon, salt and plenty of black pepper. In a larger bowl mix together tomatoes, shallots, chickpeas and half the parsley. Add the dressing toss well and adjust the seasoning.

To a heavy based frying pan over a low heat add ¹⁄₂ cup of olive oil. Add the chopped garlic, smoked paprika and chilli flakes (to taste-see tip). Slowly heat the oil, infusing the flavours for 3-4 minutes. Do not let the garlic burn or the oil will taste bitter.

Add the prawns to the oil and turn up the heat. Cook the prawns turning often for 3 minutes, or until cooked through and opaque. Garnish prawns with some parsley.

Slice the ciabatta. Divide the prawns, tomato salad and sliced bread between serving plates. Garnish with parsley and extra lemon wedges. Use the bread to soak up the delicious garlic chilli oil left at the bottom of the dish!