Heat 1 tablespoon oil in a large non stick frypan over a medium heat. Add onion and cook for 3-4 minutes or until tender, turning several times. Remove from pan and set aside. Place 1 tablespoon oil, prawns and garlic into a large bowl and gently toss until the prawns are well coated. Season to taste.
In the same frypan, heat remaining oil over medium heat. Add prawns and cook for 1-2 minutes on either side, remove from pan and set aside. Add sun-dried tomatoes, Leggo’s Tomato Paste and lemon zest to pan, cook for 30 seconds, stirring continuously. Stir in lemon juice, water and balsamic vinegar, bring to the boil. Return prawns to frypan and toss through the sauce.
Arrange the baby spinach leaves, cooked onion wedges, cucumber and tomatoes on a large serving platter, place prawns on top including any pan juices, sprinkle with pinenuts and serve.