SPICED PRAWNS WITH CHICKPEAS AND FENNEL SALAD

PREP TIME 15 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

4 tbsp olive oil

1 baby fennel bulb, thinly sliced on a mandolin

½ Spanish onion, thinly sliced

2 garlic cloves, finely chopped

400ml chicken stock

800g canned chickpeas, drained and rinsed

Finely grated rind and juice of 1 lemon

20 medium uncooked prawns, peeled

200g thick natural yogurt

2 tbsp tahini

Dukkah and lemon wedges, to serve

FENNEL SALAD

2 baby fennel bulbs, thinly shaved on a mandolin, fronds reserved

¼ Spanish onion, thinly sliced

1 ½ tbsp extra-virgin olive oil Juice of ½ lemon or to taste

METHOD

Heat 2 tbsp olive oil in a saucepan over medium-high heat, add fennel, onion and half the garlic and sauté until tender, 4-5 mins. Add stock, bring to the boil and cook for 5 mins, then add chickpeas, reduce heat to medium and simmer until chickpeas are warmed through, 4-5 mins. Stir in lemon rind and half the juice, season to taste and keep warm.

Heat remaining oil in a frying pan over medium heat, add prawns and cook, turning once, until pink and cooked through, 1-2 mins. For fennel salad, toss ingredients in a bowl to combine and season to taste. Mix yogurt, tahini, and remaining garlic and lemon juice in a bowl and season to taste. Arrange prawns over chickpeas, season with dukkah and serve hot with fennel salad and tahini yoghurt, and lemon wedges.