Warm Moghrabieh Salad with Barbecued Prawn Brochettes and Almond Tarator

 

Australian Gourmet Traveller fast Middle Eastern seafood recipe for warm moghrabieh salad with barbecued prawn brochettes and almond tarator

What you will need

165 gm (1 cup) moghrabieh (see note)

½ cup extra-virgin olive oil

36 medium green king prawns, peeled and cleaned, with tails intact

1 tbsp za’atar

1 lemon

1 large lemon, grated rind and juice only

12 bamboo skewers, soaked in water for 20 minutes

100 gm watercress or purslane, picked

125 gm cherry or grape tomatoes, halved

To serve: lemon wedges, optional

  Almond tarator 1 large clove of garlic, finely chopped

½ tsp sea salt flakes

80 gm (½ cup) blanched whole almonds, roasted

35 gm (½ cup) fresh white breadcrumbs

1 lemon, juice only

¾ cup olive oil

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