Prawns Quick Entrees

Prawn and fattoush salad

Name: Prawn and fattoush salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 2 large rounds Lebanese bread; 3 butter lettuce, outer leaves discarded; 1 bunch radishes, washed, trimmed, thinly sliced; 2 Lebanese cucumbers, peeled, seeds removed, sliced; 24 cherry tomatoes, halved; 1 red onion, thinly sliced; 150ml olive oil, plus extra for frying; Zest and juice of 1 lemon; 1kg whole green prawns, shelled, deveined, tails intact; 2 teaspoons ras el hanout spice

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20m

05m

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Add spice to your salad with this Middle Eastern twist.

2 large rounds Lebanese bread
3 butter lettuce, outer leaves discarded
1 bunch radishes, washed, trimmed, thinly sliced
2 Lebanese cucumbers, peeled, seeds removed, sliced
24 cherry tomatoes, halved
1 red onion, thinly sliced
150ml olive oil, plus extra for frying
Zest and juice of 1 lemon
1kg whole green prawns, shelled, deveined, tails intact
2 teaspoons ras el hanout spice

Method

1.

Preheat oven to 180°C.
2.

Tear the bread into bite-sized pieces, place on a baking tray and toast in oven for 5 minutes or until golden. Divide lettuce leaves between 8 serving bowls, and add vegetables.
3.

To make the dressing, combine the olive oil and lemon zest and juice in a separate bowl, then season with salt and pepper. Toss prawns in spice. Heat a little extra oil in a frypan over high heat, and fry prawns for 1-2 minutes or until just cooked. Add prawns and bread to each bowl, drizzle with dressing, and serve immediately. This salad can also be served in 1 large salad bowl.