|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
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.
Cut cucumbers diagonally into thin strips. Add to chickpeas together with tomatoes, onions and herbs.
Preheat grill on high heat. Place bread on an panggangan tray and grill until crisp. Cool then break into pieces.
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