12 large green prawns, butterflied lengthways, deveined, rinsed and dried
2 lemons, quartered
Rocket leaves, to serve
1 cup mixed fresh herbs, like flat-leaf parsley, basil and coriander
1 garlic clove, finely minced
1 tablespoon red wine vinegar
¼ cup olive oil
1 long red chilli, deseeded and finely chopped
To make the chimichurri dressing, place herbs, garlic, vinegar and oil in a small food processor. Process until finely chopped. Stir through chilli and set aside.
Preheat a char-grill pan over medium heat. Combine oil and garlic in a bowl. Season with salt and pepper. Brush pork and prawns with garlic oil. Char-grill pork, turning often, for 20-25 minutes or until almost cooked though. Transfer pork to a board, cover with foil and set aside to rest for 10 minutes.
Meanwhile, char-grill prawns in batches for 2-3 minutes, turning once, until flesh is just cooked through. Transfer to a plate. Char-grill lemons for a few minutes each side.
Slice pork. Arrange pork, prawns, lemons and rocket leaves on serving plates. Drizzle with chimichurri and serve.