A delicious flavoursome recipe with that chilli kick.

Ingredients

1 red onion, sliced

Half punnet (roughly 150g) cherry tomatoes, halved

40ml Pukara Estate Premium Extra Virgin Olive Oil

8 large green prawns

3 cloves of garlic, finely diced

80ml Pukara Estate Chilli Extra Virgin Olive Oil

1 tsp Ras-el-hanout

1/4 cup finely chopped coriander and flat-leaf parsley

Method

Preheat oven to 200°C.

Place onion, cherry tomatoes, and premium olive oil in a baking dish. Bake for 12 minutes or until soft.

Meanwhile, slice prawns down their spine to remove entrails, opening the back but not completely butterflied. Place into a bowl. Add Chilli EVOO, garlic, and ras-el-hanout. Let sit for 10 minutes.

Add prawn mixture to baking dish and bake for a further 12 minutes or until prawns are fully cooked but still tender, turning once.