King Prawns with Watercress Tabouli
Serves 6 - Prep time 10 mins - Cook time 5 mins
1kg Green King prawns, shell and head removed
80ml olive oil
2 bunches flat parsley, finely chopped
1 handful mint leaves, finely chopped
2 red chillies, de-seeded and finely chopped
1/2 bunch spring onions, finely chopped
1 cup burghul, rehydrated (Place burghul in heatproof bowl, cover with boiling water and soak for 20 minutes)
1/3 bunch watercress
Combine the Henry Langdon Chermoula with the olive oil and add to the cleaned prawns. Set aside to marinate for at least 30 minutes.
To make the tabouli.
Drain the burghul and squeeze out excess water.
Combine all of the prepared ingredients in a bowl and season with salt, pepper and lemon juice.
On a grill or frypan, heat the olive oil and cook the prawns until the change colour,
Arrange the salad on a serving platter and top wit the cooked prawns, then garnish with lemon wedges.