Wed, 23 June 2021
Chermoula Prawns with Lemon, Baby Gem, Feta and Mint Salad
Ingredients:
24 large tiger prawns
12 skewers soaked in water overnight
Salad:
2 baby gem leaves
200g feta diced
Chopped mint
2 shallots finely sliced
Juice of 1 lemon
Chermoula Marinade:
Half bunch flat parsley
Half bunch coriander
2 cloves garlic
1 red chilli
2 tbsp. sweet smoked paprika, 2 tbs curry powder, 2 tbsp. salt,
1 lemon juiced
Olive oil
Dressing:
1 tbs chermoula marinade
2 tbs natural yoghurt
Method:
To make the chermoula, put all the ingredients into a food processer and blend to a fine paste.
Peel and devein the prawns and marinade for a least a couple of hours.
To make the salad, toss the baby gem, mint, feta, shallot and lemon juice in a bowl.
Grill or BBQ the prawns 2 minutes on each side or until they turn pink. Make the dressing by mixing ingredients together and serve on the side.
To plate I like to serve all these dishes on large platters in the center of the table, perfect food for sharing.
