Chickpea And Prawn Fattoush Recipe

Posted on
Photo: Chickpea and prawn fattoush recipe

Traditional Middle Eastern bread salad is given a gourmet twist with the addition of beautiful king prawns.



1/3 cup (80ml) olive oil
Juice of 1 lemon
1kg green king prawns, peeled (tails intact), deveined
1 tsp sumac
2 x 400g cans chickpeas, rinsed, drained
3 small Lebanese cucumbers, seeded
200g grape tomatoes, halved
5 green onions, thinly sliced
1/3 cup flat-leaf parsley, torn
2 tbs spearmint, finely chopped
2 tbs coriander, chopped
1 Lebanese flatbread, split in half
1/2 cos lettuce, leaves separated, washed


Step 1
Whisk together oil and lemon juice. Season to taste with salt and pepper. In another bowl, toss prawns with sumac and 2 tbs dressing. Add chickpeas to remaining dressing. Toss.

Step 2
Cut cucumbers diagonally into thin strips. Add to chickpeas together with tomatoes, onions and herbs.

Step 3
Preheat grill on high heat. Place bread on an panggangan tray and grill until crisp. Cool then break into pieces.

Step 4
Heat a heavy-based frying pan over high heat. Cook prawns, in 2 batches, for 45-60 seconds each side or until cooked through. Add to salad with bread. Toss gently. Serve over lettuce.


Cook’s tip: Sumac is a Middle Eastern berry, used dried and ground as a spice. Look for it in delicatessens.

Notebook: – January 2006 , Page 42
Recipe by Sophia Young
Photography by Andrew Lehmann

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *