If you've ever been to Greece, you've probably had prawn saganaki - the beloved dish where juicy king prawns meet tomato, chili, and feta in a pan, proving once and for all that seafood and cheese can coexist peacefully. Normally served as part of a meze with bread to soak up the sweet, spicy, feta-laced juices, this version by Georgina Hayden transforms it into a panzanella-style salad. It's a celebration of tomatoes, topped with charred, garlicky prawns and finished with feta - summer in a bowl, no plane ticket required.

Start by putting 2 finely sliced shallots in a large bowl with 2 tbsp red-wine vinegar and a generous pinch each of salt and pepper. Stir and leave to steep for 10 minutes. Then toss in 600g roughly chopped tomatoes (cherry tomatoes halved, larger ones similar-sized), 80g roughly chopped baby spinach, and 75g stale ciabatta torn into bite-sized pieces. Pour in 4 tbsp olive oil, mix well, and set aside.

For the prawns, put 400g raw king prawns (peeled and deveined) in a small bowl with 1 tsp sweet smoked paprika, 1½ tsp dried oregano, and 2 finely grated garlic cloves. Add a drizzle of olive oil, season, and stir. Heat a frying pan big enough for all the prawns in one layer over medium heat, add 3 tbsp olive oil, then add the prawns. Fry for 3-4 minutes without touching until pink and golden around the edges, then flip and fry for 1-2 more minutes. Spoon the prawns and any pan oil over the salad, crumble 200g feta on top, sprinkle with the remaining dried oregano, and serve immediately.