PRAWN SKEWERS WITH GARLICKY WALNUT TARATOR SAUCE

Serves 4 (2 skewers per person) Takes 25-30 minutes, plus marinating

INGREDIENTS

“The traditional tarator sauce of Turkey can be prepared with walnuts, almonds or pine nuts.”

• 16 large fresh prawns

• Freshly squeezed juice of 2 lemons

• 4 cloves garlic, crushed

• 1 tsp roasted cumin seeds, ground

• 1 tsp smoked paprika

• Sea salt and freshly ground black pepper

• 8-12 cherry tomatoes

• 1 green pepper, cut into bitesized pieces and deseeded

• 1 unwaxed lemon, cut in wedges For the sauce

• 2 slices white or brown bread with the crusts cut off

• Freshly squeezed juice of 1-2 lemons

• 125g/41/2oz shelled and toasted walnuts

• 3 cloves garlic, peeled

• 1 tsp ground cumin

• 3-4 tbsp olive oil

• 1 tsp finely chopped dried red chilli pepper

• A small bunch of fresh coriander, finely chopped

1. Shell the prawns down to the tail, leaving a little bit of shell at

the end. Remove the veins and put the prawns into a shallow dish. Mix together the lemon juice, garlic, cumin, paprika and a little salt and rub it into the prawns. Marinate for 30 minutes.

2. Meanwhile, prepare the charcoal grill and the sauce. Soak the bread in the lemon juice. Using a pestle and mortar or an electric blender or food processor, pound or grind the walnuts until they resemble sugar crystals. Add the soaked bread, garlic and cumin, pounding the mixture to a paste, then drizzle in the olive oil, beating all the time, until the mixture is thick and creamy. Beat in the chilli and half the coriander, season to taste and put aside.

3. Thread the prawns onto 8 metal skewers, alternating with the tomatoes and green peppers, until all ingredients are used up. Place the skewers on an oiled rack over the glowing coals and cook them for 2-3 minutes on each side, basting with any leftover marinade, until the prawns are tender and the tomatoes and peppers are lightly browned. Garnish the skewers with the rest of the coriander and serve with the tarator sauce.

‘The tarator sauce can be prepared with walnuts, almonds or pine nuts’