Amanda Laird: Feijoa salsa with prawns and roasted tomatoes

Picture / Glenn Jeffrey

Serves 4

1 large feijoa, diced
1 small red onion, diced
2 mint leaves, washed and finely slivered
1 tsp finely diced red chilli
2 tsp cider vinegar
2 tsp olive oil, plus 1 tbsp to fry prawns
1 peeled mango, stone removed, finely diced
Freshly ground pepper to taste
24 large tiger prawns, peeled
16 tomatoes on the vine

1. Combine the first eight ingredients in a bowl and leave to rest for two hours.

2. Turn oven to 200C, roast whole tomatoes for 20 minutes.

3. Heat oil and fry prawns quickly, tossing, for no longer than 3 minutes. Serve with the salsa and tomatoes.