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Prawn Tangiers

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  • 2 large ripe vine tomatoes, stalks cut out, cross cut into the bottom of each
  • 1 level tsp cumin seeds
  • 3 tbsp olive oil
  • 2 handfuls fresh spinach leaves, washed, roughly chopped
  • 1 garlic clove, peeled, finely chopped
  • ¼ lemon, juice only
  • salt and freshly ground black pepper
  • 100g/3½oz fresh uncooked prawns, cleaned, heads, shells and tails removed, de-veined, roughly chopped
  • crusty bread, to serve (optional)