Red Pepper Pesto with Grilled Prawns

Preheat the oven to 200 °C. Halve the peppers, remove the seeds, and place them skin-side up on a baking sheet lined with parchment paper. Roast until the skin blisters and turns almost black in places (approx. 20 minutes).

Immediately transfer the hot peppers to a bowl, cover with cling film, and let them rest briefly. Afterwards, the skin will peel off very easily. Place the peeled peppers in a blender.

Score the tomatoes crosswise, briefly blanch them in boiling water, then quench them in ice water. Peel off the skin, halve the tomatoes, and remove the liquid interior with the seeds. Add the flesh to the peppers in the blender.