Marinated Garlic Prawns with Mixed Salad

Marinate the ready-to-cook prawns with balsamic vinegar, olive oil, garlic, honey, salt, pepper and a chili. Put it in the fridge and let it steep for 1 day. Quantities are difficult with the marinade, just make sure that the 4 S (salt, acidity, sweetness and spiciness) are in a balanced ratio.

For the bruschetta we create a quick pesto. Mix the basil, Parmesan, salt, pepper, 1 chili, garlic, honey and olive oil in a food processor. Squeeze the cherry tomatoes, cut into small pieces and marinate with the pesto. Cut open the ciabatta, rub with garlic and briefly bake in the oven until crispy. Put the tomato mixture on the bread, sprinkle with Parmesan and put it in the oven again briefly. Finished.

We create a balsamic dressing for the salad. Simply mix the balsamic vinegar, mustard, salt, pepper, honey and olive oil and marinate the salad with it shortly before serving. Quartered tomatoes and a few mozzarella balls for the eye and that's it.

Finally fry the prawns briefly and place everything on a plate.