Garlic prawn kebabs

Preheat the grill to high. Slice the bread 1cm thick, then cut into 3cm chunks and place in a large bowl with the prawns.

Ingredients

• 75 g good sourdough bread
• 160 g raw peeled king prawns, from sustainable sources
• ½ x 460 g jar of roasted red peppers
• 3 cloves of garlic
• ½ a bunch of flat-leaf parsley (15g)
• 1 lemon
• olive oil
• 1 x 400 g tin of quality cherry tomatoes
• 20 g feta cheese
• extra virgin olive oil

Directions

Preheat the grill to high. Slice the bread 1cm thick, then cut into 3cm chunks and place in a large bowl with the prawns. Drain the peppers, slice 3cm thick lengthways, and add to the bowl. Peel the garlic. Finely chop 1 clove and add to the bowl, then finely slice the other 2 and put aside. Finely chop the parsley, stalks and all, and add to the mix. Finely grate in the lemon zest, squeeze in half the juice, add 1 tablespoon of olive oil and a pinch of black pepper and mix well. Take pride in skewering up the prawns and bread on 2 skewers, interlacing with the peppers, and don’t pack it all on too tightly. Sit each skewer across a roasting tray and grill for 6 to 8 minutes, turning halfway – keep an eye on them!

Meanwhile, put a non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and the sliced garlic. Stir regularly for 2 minutes, or until lightly golden, then pour in the tinned tomatoes to bubble away until the skewers are ready, squashing a few with the back of your spoon. Add a squeeze of lemon juice, then season the sauce to perfection. Serve the kebabs on top of the sauce, sprinkled with feta and black pepper, then finish with 1 teaspoon of extra virgin olive oil.