Name: Chickpea and prawn fattoush
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Cuisine: lebanese
Ingredients: 80ml olive oil; Juice of 1 lemon; 1kg green king prawns, peeled (tails intact), deveined; 1 tsp sumac; 2 x 400g cans chickpeas, rinsed, drained; 3 small Lebanese cucumbers, seeded; 200g grape tomatoes, halved; 5 green onions, thinly sliced; 82.50 ml flat-leaf parsley, torn; 40.00 ml spearmint, finely chopped; 40.00 ml coriander, chopped; 1 Lebanese flatbread, split in half; 1/2 cos lettuce, leaves separated, washed

Chickpea and prawn fattoush

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Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Elevate Middle Eastern bread salad with succulent king prawns.

Ingredients:

80ml olive oil
Juice of 1 lemon
1kg green king prawns, peeled (tails intact), deveined
1 tsp sumac
2 x 400g cans chickpeas, rinsed, drained
3 small Lebanese cucumbers, seeded
200g grape tomatoes, halved
5 green onions, thinly sliced
82.50 ml flat-leaf parsley, torn
40.00 ml spearmint, finely chopped
40.00 ml coriander, chopped
1 Lebanese flatbread, split in half
1/2 cos lettuce, leaves separated, washed

Instructions:

Combine oil and lemon juice, then season with salt and pepper. In a separate bowl, coat prawns with sumac and 2 tablespoons of the dressing. Toss chickpeas in the rest of the dressing. Enjoy!
Slice cucumbers on a diagonal into thin strips. Combine them with chickpeas, tomatoes, onions, and herbs.
Preheat the grill on high heat. Place the bread on a tray and grill until crispy. Allow it to cool, then break it into pieces.
Preheat a heavy-based frying pan over high heat. Sear prawns in 2 batches, cooking for 45-60 seconds per side until done. Mix with bread in salad, gently toss, and serve over lettuce.

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