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Succulent prawns are flambed with Ouzo and served with haloumi and green vegetables, spiked with mint and a quick lemon oil.
Heat an overhead grill. Coat the tomatoes with olive oil and grill for 15 minutes, turning once (or you can oven-bake, whole, for 20 to 30 mins).
Cook the beans and broad beans in simmering salted water for 4 minutes until just tender. Drain well and toss in olive oil.
Cut the haloumi into 1 cm slices.
Heat 1 tbsp olive oil in a non-stick fry pan and fry the haloumi on one side until deeply golden.
In a separate pan heat 1 tbsp oil and pan-fry the prawns quickly on either side.
The add sea salt, pepper, and the ouzo to the prawns and flambé, shaking the pan vigorously, then scatter with mint, tossing well.
Pile the beans and broad beans on warm plates and arrange the tomatoes, haloumi and prawns on top.
Zest the lemon into the olive oil and drizzle the lemon oil over the top. Serve with a quartered lemon.
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