Preheat the oven to 230°C.
Turn the prawns on their backs and make a vertical incision down the centre of each prawn without cutting all the way through.
Place the prawns on a greased roasting pan. Sprinkle the parsley, salt, pepper and garlic over the prawns. Bake for 8 to 10 minutes. Remove from the oven and pour the lemon juice over the prawns.
Mix the garlic, harissa paste and butter to form a paste.
Rub the mushrooms and tomatoes with salt, black pepper and olive oil and roast in the oven for 10 to 15 minutes. Grill the baby marrows in a pan on the stove with salt, pepper and olive oil while the mushrooms and tomatoes are roasting. Remove from the heat once slightly soft.
Plate the mushrooms upside down, place a layer of the grilled baby marrows and tomatoes on top, then add a layer of prawns and place a dollop of the garlic, harissa and butter mixture on top.
Serve with salad leaves (optional).
Recipe reprinted with permission of Mzanzi Style Cuisine
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