For the Tunisian salad, place whole capsicum, chilli and garlic in the hot coals (or alternative on an open flame on a gas stove cooktop), continually turn until they are blackened. Remove, place into a bowl and cover with cling film. Sweat for 10 minutes. Then peel and remove all seeds from capsicum and chilli. Roughly chop. For the garlic remove flesh from skin.
On a grill briefly cook the tomato until the skin peels off.
Squeeze the tomato into a large mortar and pestle. Add the capsicums and chilli, followed by ¾ of the garlic and caraway seeds. Pound gently to combine and to form a very rough puree. Add the olive oil and salt.
For the prawns, add the lemon zest, oil and salt. Toss to coat and marinate briefly. Cook for no more than 1-2 minutes on a hot BBQ or grill.