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Prawn & fattoush salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
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, de-veined, tails intact
  • 2 tsp ras el hanout spice*
Instructions:
  • Heat your oven to 180°C.
  • Tear the bread into bite-sized pieces and place them on a baking tray. Toast in the oven for about 5 minutes or until golden. Divide the lettuce leaves evenly among 8 serving bowls, and top with the vegetables.
  • Prepare the dressing by mixing together olive oil, lemon zest, lemon juice, salt, and pepper in a bowl. Coat the prawns with the spice mix. Heat additional oil in a pan over high heat, then cook the prawns for 1-2 minutes until cooked through. Divide the prawns and bread among serving bowls, drizzle with the prepared dressing, and serve promptly. Alternatively, assemble the salad in a large bowl for sharing.

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