To make the dressing: peel and very finely chop the garlic. Lightly toast the coriander seeds and then crush in a pestle and mortar. Add the olive oil, honey, a squeeze of lemon juice and the garlic and crush again. Season with salt and pepper and set aside.
Peel the prawns and remove the digestive tract. Peel and dice the shallot and the garlic clove. Halve the cherry tomatoes.
Heat a frying pan to hot and add a little olive oil. Add the prawns and cook for 1 minute on each side before adding the shallot and the garlic. Add the chickpeas, a little olive oil and a squeeze of lemon juice to finish.
Wash and dry the rocket and then place in a bowl. Add the cherry tomatoes and the olives before dressing with the coriander vinaigrette.
Plate the salad and serve the prawns and chickpeas on top to finish.
«Replace the prawns with barbequed squid rings and add some chilli to the dip for an extra kick.»
A great Summer garden party salad - serve with plenty of crusty bread to mop up the dressing.