Barbecued prawn, chorizo, tomato and fetta salad

Serves 4

Barbecued prawn, chorizo, tomato and fetta salad ingredients

2 large tomatoes
4 small tomatoes
12 cherry tomatoes
8 large prawns in shell
Olive oil, for brushing
2 fresh chorizo sausages
3 tbsp extra virgin olive oil
1 tbsp sherry or red wine vinegar
Sea salt and pepper
100g fetta, crumbled
Handful of oregano or mint leaves

How to make barbecued prawn, chorizo, tomato and fetta salad

Heat the barbecue. Cut the tomatoes into slices, quarters or halves, to get a nice mix of shapes. Season well and set aside.

Brush the prawns with olive oil and grill on both sides until pink. Slice the chorizo on the extreme diagonal and grill on both sides until sizzling.

Whisk the olive oil, vinegar, sea salt and pepper together, then whisk in any tomato juices than have gathered.

Arrange the tomatoes, chorizo and prawns on a large serving platter. Scatter with crumbled fetta and oregano, and drizzle with the dressing.