Chermoula Prawns with Lemon, Baby Gem, Feta and Mint Salad

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.