Serves 8-10

This gorgeous salad is full of punchy flavours. It makes the perfect starter for an alfresco meal, or you can serve it as a side dish at a summer barbecue. Slow-roasting is an excellent way to bring out the flavour of tomatoes. I recommend that you make double the quantity and save the extra for other dishes. Store the tomatoes in clean jars, covered with olive oil, in the fridge for up to three days.

FOR THE SLOW-ROASTED TOMATOES

18 plum tomatoes
Olive oil, to drizzle
Few thyme sprigs, leaves only
3 garlic cloves, peeled and thinly sliced
Sea salt and freshly ground black pepper

FOR THE SALAD

300-400g tiger prawns, peeled and de-veined
1 head of lollo rosso (or red oak lettuce), trimmed
Large bunch of basil, leaves only
6-8 tbsp classic vinaigrette
100g marinated anchovies (see tip below)

1 For the tomatoes, heat the oven to its lowest setting, probably 100C/Gas 1/4. Cut the tomatoes in half lengthways. Drizzle a little olive oil over the bottom of a large shallow, ovenproof dish and scatter over the thyme leaves, garlic and a little salt and pepper. Arrange the tomatoes, cut side up, in a single layer over the thyme and garlic. Slowly roast in the oven for about an hour until the tomatoes are soft but still holding their shape. Leave to cool completely.
2 For the salad, bring a pan of salted water to the boil and reduce the heat to a simmer. Add the prawns and cook for 1-11/2 minutes until they turn opaque. Refresh under cold running water; drain.
3 Put the tomatoes into a large bowl. Tear the lettuce and basil leaves into pieces and add them to the bowl with the prawns. Toss the ingredients with the vinaigrette, then divide among serving plates. Garnish with the marinated anchovies and sprinkle with a little sea salt and black pepper to serve.

TIP: Freshly marinated anchovies are now available from the delicatessen cabinet of selected supermarkets. Perfect for salads, they are less astringent than the salted and oiled options, which are better suited to cooked dishes.

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