Preparation

• 1
  1. Remove the shells from fresh prawns and ensure that they have been deveined. [Or, alternatively, keep a bag of prepared frozen prawns in the freezer for a last minute meal.] 2. To make the marinade, peel and crush the garlic and place in a small bowl. Chop fresh oregano very finely and add a heaped teaspoon to the garlic, or, if you don’t have fresh oregano, add a level teaspoon of dried. Grate a little fine lemon zest into the bowl then add 4 tablespoons of lemon juice. Add 4 tablespoons of olive oil and a splash of balsamic vinegar. Season with salt and black pepper and whisk together well.
• 2
  3. Spoon half of the marinade over the prawns, turning to coat them all. Put to one side as you prepare the other ingredients.
• 3
  4. Peel and finely slice the red onion, halve and slice the cucumber and chop the tomatoes, then place them in a large bowl. Add the olives, halved, and the remainder of the marinade and mix together well.
• 4
  5. Wash and chop the lettuce.
• 5
  6. Deseed the yellow pepper and remove the stalk, chopping it into 3 or 4 large pieces. Heat a griddle pan, brushed with a little oil, and chargrill them for a few minutes on each side until they soften. Remove from the pan and cut into pieces.
• 6
  7. In the same griddle pan, grill the marinated prawns for 2-3 minutes on each side.
• 7
  8. Add the lettuce and yellow pepper to the rest of the salad ingredients, toss together then divide between 4 plates. Roughly chop or break up the feta cheese into pieces and scatter over the salad. Top with the hot grilled prawns.