DUKKAH PRAWN SKEWERS WITH LABNE & MINTY TOMATO SALAD
PREP + COOK TIME 30 MINUTES SERVES 4
1.2kg large uncooked king prawns ¼ cup (35g) pistachio dukkah 2 tablespoons olive oil
2 cloves garlic, crushed 2 teaspoons finely grated
1 lemon, cut into wedges MINTY TOMATO SALAD
400g mixed baby heirloom tomatoes,
1 cup loosely packed fresh flat−leaf
½ cup loosely packed fresh
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.