SERVES 4 
INGREDIENTS:

4-6 Large Bread Rolls
250g Green Prawns (peeled, deveined & tails on)
6 Garlic Cloves (crushed)
1/3-Cup Olive Oil
1 TBLS Tomato Paste
1 Bay Leaf
250g Cherry Tomatoes (quartered)
S&P (season to taste)
60g Feta (crumbled)
1 Shallot (Thinly Sliced)
TO SERVE:
60g Spinach & Rocket
Drizzle of Olive Oil

METHOD:

1. Preheat oven to 180°C.

2. Cut a hole in the top of each bread roll, and scoop out bread, to create little bread pots, arrange on a baking tray along with the scooped out bread and bake for 10minutes or until rolls and bread are crisp.

3. Heat a TBLS Oil in a large heavy based fry pan over a high heat, throw in prawns and cook for 1 to 2 minutes on each side, until cooked but not all the way through, remove from pan and set aside.

4. Heat a TBLS of olive oil in the pan and return to a low to medium heat, throw in the garlic, and Sautee until clear, add the tomato paste, bay leaves and tomatoes. Cook until tomatoes begin to break down.

5. Remove bay leaves, throw in prawns, shallots and season with S&P. Cook for 1-3 minutes and then stir through crumbled feta, cover and set aside

6. Place spinach and rocket in a salad bowl, toss through olive oil, a squeeze of lemon juice and season with S&P.

7. Ladle prawn mixture into mini cobbs and serve with side of green salad.

*OPTIONAL