Feijoa salsa with prawns and roasted tomatoes

Viva 24/5/2006

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Amanda Laird

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1	Feijoa, large, diced
1	Red onion, small, diced
2 leaves	Mint, washed and finely slivered
1 tsp	Red chilli, finely diced
2 tsp	Cider vinegar
2 tsp	Olive oil, plus 1 Tbsp to fry prawns
1	Mango, peeled, stone removed, finely diced
1 to taste	Freshly ground black pepper
24	Prawns, tiger, large, peeled
16	Tomatoes, on the vine

Combine the first eight ingredients in a bowl and leave to rest for two hours.
Turn oven to 200 degC, roast whole tomatoes for 20 minutes.
Heat oil and fry prawns quickly, tossing, for no longer than 3 minutes. Serve with the salsa and tomatoes.

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