Cut the prawns open in a butterfly shape, from head to tail.

Pour the vegetable stock into a pan together with the olive oil, cherry tomatoes and salt and bring to a boil. Next, add the prawns, cooking until they start to brown on both sides. Add the ouzo, allowing the alcohol to evaporate.

Pour both the CITRUS Chios Mandarin mustard and a (homemade or shop bought) vinaigrette into the pan, cooking for a further few minutes. Remove from the flame and sprinkle with a little freshly chopped parsley.

Serve the prawns on a dish, making sure to add the sauce left in the pan and the handful of rocket leaves.