Grilled tiger prawns, heirloom cherry tomato, nasturtium & chives

Wash and cut the tomatoes in half, in a bowl add the tomatoes, olive oil, vinegar and a pinch of salt.

Rip the nasturtiums leaves, chop the chives not too small and mix with the previous preparation. Leave to macerate whilst grilling the prawns, sprinkle sea salt when grilling.

Serve the prawns over the tomatoes.