Feijoa salsa with prawns and roasted tomatoes

Babiche Martens

Ingredients

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

Directions

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.