Grilled Prawn, Taramasalata and Cucumber Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus optional 15 minutes marinating time
Cooking time: 5 minutes
Serves 2 for lunch or dinner
- 500g/1.1lbs prawns with shell on, heads and shells removed
- 4 cloves garlic
- 3 tablespoons olive oil
- 3 tablespoon coriander leaves
- 1 tablespoon chilli oil
- 2 teaspoons lemon juice
- 1 teaspoon sumac
- 1/2 teaspoon salt
- 100g/3.5ozs. taramasalata dip
- 1 cucumber, ribboned with a vegetable peeler
- 3 radishes, sliced and quartered
- 2 pita breads, quartered
Step 1 - Blend the garlic, olive oil, chilli oil, lemon juice and sumac in a food processor until it becomes a paste. Coat the prawns in this paste and refrigerate for 15 minutes. Heat the grill and spread out the prawns on a single layer and season with salt and grill for 4 minutes or until prawns are cooked.
Step 2 - Warm the pita breads on the grill and place on two plates. Spread with taramasalata and top with prawns, dividing among two plates. Add cucumber ribbons and thinly sliced radishes and quarters.