The Merchant Tradition continues today...

Chermoula Prawns with Fattoush

Serves 4 - Prep/marinate 1hr - Cook time 5 mins

Ingredients.

16 Australian Tiger Prawns , peeled, tail on

3 tbsp Henry Langdon Chermoula   

Juice of 2 lemons

2 tbsp olive oil

1 pita bread

1/2 cos lettuce, torn

4 spring onions, finely sliced

1 lebanese cucumber, diced

2 tomatoes, diced

1/2 bunch flat parsley, torn

1/2 bunch mint, torn

1 med avocado, diced

Dressing.

3 cloves garlic, crushed with a little salt

2tsp sweet paprika

2tsp sumac

2tbls lemon juice

2 tbsp olive oil

Method.

Combine the Henry Langdon Chermoula, lemon juice and olive oil to create a smooth marinade. Place the prawns in a bowl, add the chermoula marinade and toss gently.  Cover and refrigerate for 1 hour.

For the fattoush, split the pita and toast until light brown and crisp.

Let the pita cool, then break into bite sized pieces.  Combine the bread, lettuce, spring onions, cucumber, tomatoes, parsley, mint and avocado in a salad bowl.

For the dressing, blend together the garlic, sweet paprika, sumac, lemon juice and olive oil.

Add the dressing to the salad and gently toss.

Heat the remaining olive oil in a heavy based pan.  Add the prawns and fry over a high heat until they colour.

Serve the prawns with fattoush, lemon wedges and an extra sprinkle of sumac.

Hint: These prawns are great cooked on the BBQ.

Seafood & Chermoula Recipe | Chermoula Prawns with Fattoush

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