Three ways with cherry tomatoes

MARCO DEL GRANDE

SUMMER FEAST: Cherry tomatoes with barbecued prawns.

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Recipes

Use your noodle Creating a delicious berry cobbler Lavender shortbread no joke Making the most of windfalls Handmade jam scoops artisan award Make the most of tomatoes Take the rough with the smoothie You'll flip over these pancakes Hazelnut and chocolate baci di dama Choccy treats with a fiery surprise

Tomatoes love olive oil, bacon and chickpeas.

CHERRY TOMATO SALAD WITH BARBECUED PRAWNS

20 large green (raw) prawns

250g punnet cherry tomatoes, halved

3 eschalots, chopped

420g can cannellini beans, rinsed and drained

1 tbsp pomegranate molasses

1 tbsp lemon juice

1 small red chilli, finely chopped

3 tbsp extra virgin olive oil, plus extra

1/2 cup mint leaves, torn

Remove heads and legs from prawns, de-vein and split lengthways. Combine cherry tomatoes, eschalots and beans in a medium bowl. In a small bowl combine molasses, lemon juice, chilli and oil and whisk well.

Heat a char grill or barbecue and brush both sides of prawns with extra olive oil. Cook prawns, flesh side down, over high heat for one to two minutes. turn and cook until prawns change colour (two to three minutes). Pour dressing over tomato salad and toss. Divide salad between serving plates, scatter with mint and top with prawns.

Serves 4

WAYS WITH CHERRY TOMATOES

Drizzle trussed cherry tomatoes with a little extra virgin olive oil and roast in a moderate oven until tomatoes are soft and the skin starts to split. Char-grill pork chops and serve on top of mash with roasted cherry tomatoes.

Cook chopped bacon in a dry pan over medium heat until crisp. Remove and drain on paper towel. Put chopped capsicum, celery and red onion in a bowl with cooked lentils and halved cherry tomatoes. Make a dressing with red wine vinegar and extra virgin olive oil, salt and pepper and drizzle over the vegetables. Top with crisp bacon pieces.

Combine canned chickpeas, halved cherry tomatoes, baby spinach leaves, sliced green onions and blanched snow peas in a bowl. Make a dressing with extra virgin olive oil, lemon juice, Dijon mustard, salt and pepper and drizzle over the salad.

-Sydney Morning Herald