To marinate the prawns
Using scissors, cut open the shell along the back of the prawns right to the tip of the tail, gently push apart. Mix the oil, harissa, garlic powder and rosemary in a bowl, add the prawns, mix.
Mix the vegetables with the oil and rosemary, season with salt, place in a grill tray.
Mix the tomato with all the other ingredients up to and including the harissa, mix in the parsley.
Grill the fennel over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Grill the spring onions alongside for approx. 5 mins. Salt the prawns, grill for approx. 6 mins. on each side. Serve the prawns and vegetables with the dip.