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Tiger prawns with an olive salsa and NZ's No.1 cheese
( SERVES 4 )

Herald on Sunday

Photo by Vanessa Lewis

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These prawns make a special starter. At Giraffe we use Mercer Cheese’s 2017 award-winning “Fifty Fifty” cheese, made from half sheep’s milk and half cow’s milk — hence the name. Find the biggest tiger prawns possible for this dish.

Ingredients

4 large	Tiger prawns
¼ cup	Pitted black olives
1	Garlic clove, peeled
1 small	Red chilli, deseeded
1	Lemon, use the juice and zest
1 Tbsp	Extra virgin olive oil
50 g	Fifty fifty cheese, grated, available from specialty stores. If you can't find this, try using manchego

To serve

1 sprinkle	Fresh italian parsley, finely chopped
4	Lemon wedges

Directions

Set oven to 200C fan grill or heat up your barbecue. Butterfly the prawns and put on a baking tray lined with baking paper.
Finely chop the olives, garlic and chilli. To the olive mix add the lemon juice and zest and olive oil and mix to combine.
Spoon the olive mix on the prawns and top with the grated cheese.
Place the tray under the grill and cook till the cheese is bubbling and golden.
Alternatively place the prawns shell down on the barbecue and cook till the cheese is bubbling.
Serve with a sprinkling of parsley over top of the prawn and a lemon wedge.

Follow your prawn starter with Simon's perfect steak with Moroccan mushrooms