DUKKAH PRAWN SKEW­ERS WITH LABNE & MINTY TOMATO SALAD

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday What’s for Dinner? -

1.2kg large un­cooked king prawns ¼ cup (35g) pis­ta­chio dukkah 2 ta­ble­spoons olive oil

2 cloves gar­lic, crushed 2 tea­spoons finely grated

lemon rind

280g labne

1 lemon, cut into wedges MINTY TOMATO SALAD

400g mixed baby heir­loom toma­toes,

chopped coarsely

1 cup loosely packed fresh flat−leaf

pars­ley leaves

½ cup loosely packed fresh

mint leaves

2 ta­ble­spoons red wine vine­gar 1 ta­ble­spoon gar­lic−in­fused oil

1 Shell and de­vein prawns, leav­ing tails in­tact.

2 Com­bine dukkah, oil, gar­lic and rind in a large bowl; add prawns, toss to coat in dukkah mix­ture.

3 Thread prawns onto 8 bam­boo skew­ers (see tips on page 75).

Cook skew­ers, turn­ing, on a heated oiled grill plate (or grill or bar­be­cue) for 6 min­utes or un­til the prawns change colour.

4 Mean­while, make the minty tomato salad.

5 Serve skew­ers with salad, labne and lemon wedges.

MINTY TOMATO SALAD

Place in­gre­di­ents in a large bowl; toss gen­tly to com­bine. Sea­son to taste.

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