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Seafood Bar Chelsea
Chefs Table Hackney

Grilled tiger prawns, heirloom cherry tomato, nasturtium & chives

  • Serves: 4
  • Cooks in: 15 mins
  • Difficulty: Easy

4 tiger prawns deshelled, keep the head.

400 gr of cherry heirloom tomatoes

½ punnets of nasturtium leaves

1/3 of a bunch of chives

70 ml of olive oil

30 ml of red wine vinegar

Sea salt to season  


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.