Gambas with Parsley and Chervil
Preheat the oven grill.
Rinse the sugarsnap peas. Blanch in boiling water for one minute. Drain and place in a bowl. Add a dash of olive oil, mix and set aside.
Rinse, dry and chop the herbs.
Spread the salt over the bottom of a large oven dish. Place the prawns on top. Add pepper, a dash of olive oil and sprinkle with the chopped herbs.
Grill for 10 minutes, turning prawns midway.
Divide the sugarsnap peas and prawns into bowls or onto plates. Serve immediately.