Step 1 Preheat oven to 160°C. Place tomatoes, cut side up, onto a large baking tray and spray with oil. Roast for 10–12 minutes, or until just wilted, then set aside.
Step 2 Meanwhile, place a large non-stick frying pan over high heat and spray with oil. Cook prawns for 1–2 minutes on each side, or until golden brown and cooked through.
Step 3 Place prawns, tomatoes, cannellini beans, rocket and cucumber into a large bowl. Whisk together lemon juice, olive oil and capers. Add to salad and gently toss to combine. Season with black pepper.
Step 4 To serve, divide salad between plates and sprinkle with pumpkin seeds. Serve salad with a slice of crusty sourdough bread.