12 cleaned king green prawns
12 slices of flat pancetta
100g fregola or pearl barley
Zest and juice of one lemon
Small handful of parsley
1/2 medium fennel, diced
1 clove of garlic, finely diced
1/2 long red chilli, finely diced
2 roma tomatoes
1 shallot, finely diced
1/2 tsp cumin
1/2 tsp coriander
Quarter the roma tomatoes and remove the pulp before dicing the remaining flesh into 1cm cubes. In a small bowl mix the tomatoes with the cumin, coriander, shallot, a small squeeze of lemon juice and olive oil with a small amount of seasoning to make the vierge dressing.
Cook the fregola in boiling salted water until it is al dente, around 6 to 8 minutes. Drain, allow to cool and mix together with the fennel, garlic, chilli, parsley, lemon zest, remaining lemon juice and some olive oil to make a salad, season to taste.
Wrap each prawn in a slice of pancetta and cook in a lightly oiled pan or on a tray in the oven for a few minutes. While the prawns are cooking divide the fregola between 4 plates. Arrange the prawns on top and drizzle the vierge dressing over the prawns. Garnish with a mix of small salad leaves, for example frisee and watercress.