Fattoush Salad with Prawns
Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 700grams green banana prawns, peeled, deveined
- 2 Lebanese cucumbers, halved lengthways deseeded, diced
- 1/2 cup mint leaves, roughly chopped
- 1 small red onion, halved lengthways, thinly sliced
- 1/2 cup continental parsley, leaves roughly chopped
- 1 bunch radishes, trimmed, finely shredded
- 1 piece Lebanese bread
- 5milliliter virgin olive oil spray
- 2teaspoons sumac
- 2tablespoons lemon juice
- 1 pinch pepper (for seasoning)
- 4 medium kumato tomatoes, halved, deseeded, diced
- 2tablespoons olive oil
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1440kJ / 345Cal
1440 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
4.5grams
Fat
10.6grams
Carbs
24.8grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Spray both sides of the bread with oil. Place onto a baking tray and bake for 10 minutes or until golden and crisp. Set aside to cool. Break into pieces.
Step 2 of 3
Combine lemon juice, oil, sumac and garlic in a jug. Season with salt and white pepper. Place prawns into a bowl and pour over half of the mixture. Toss to coat. Cover and refrigerate for 30 minutes.
Step 3 of 3
Combine kumatoes, cucumber, radishes, onion, parsley and mint in a bowl. Heat a chargrill pan over high heat. When hot, cook prawns, in batches for 2 minutes on each side or until golden and cooked through. Transfer to a plate. Add remaining dressing to salad with prawns and bread just before serving. Serve. Note: To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein, use your fingers to carefully pull the vein through the opening at the head end to remove.
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