Cut the tomatoes into fine slices, sprinkle with 2 tablespoons balsamic vinegar and 3 tablespoons olive oil, and season with salt and pepper. Finely chop the chives and sprinkle over the tomatoes. Let marinate for at least 1 hour.
Cut the bread slices into cubes. Heat 2 tablespoons of olive oil and fry the diced bread until crispy. Add 1 crushed garlic clove and a little pepper and salt.
Peel the black pudding and cut into thick slices.
Peel and crush the garlic. Mix the prawns with 1 crushed garlic clove, 1 tablespoon lemon juice, 4 tablespoons olive oil, pepper, salt and a pinch of smoked paprika powder.
Heat a pan and fry the prawns for 1 minute on both sides. Set aside and fry the black pudding slices in the pan.
Serve the prawns and black pudding on a salad of rocket, marinated tomatoes and bread croutons.
