Chickpea and prawn fattoush recipe

Photo: Chickpea and prawn fattoush recipe

Traditional Middle Eastern bread salad is given a gourmet twist with the addition of beautiful king prawns.

INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6

Ingredients

1/3 cup (80ml) olive oil
Juice of 1 lemon
1kg green king prawns, peeled (tails intact), deveined
1 tsp sumac
2 x 400g cans chickpeas, rinsed, drained
3 small Lebanese cucumbers, seeded
200g grape tomatoes, halved
5 green onions, thinly sliced
1/3 cup flat-leaf parsley, torn
2 tbs spearmint, finely chopped
2 tbs coriander, chopped
1 Lebanese flatbread, split in half
1/2 cos lettuce, leaves separated, washed

Method

Step 1
Whisk together oil and lemon juice. Season to taste with salt and pepper. In another bowl, toss prawns with sumac and 2 tbs dressing. Add chickpeas to remaining dressing. Toss.

Step 2
Cut cucumbers diagonally into thin strips. Add to chickpeas together with tomatoes, onions and herbs.

Step 3
Preheat grill on high heat. Place bread on an oven tray and grill until crisp. Cool then break into pieces.

Step 4
Heat a heavy-based frying pan over high heat. Cook prawns, in 2 batches, for 45-60 seconds each side or until cooked through. Add to salad with bread. Toss gently. Serve over lettuce.

Notes

Cook's tip: Sumac is a Middle Eastern berry, used dried and ground as a spice. Look for it in delicatessens.

Notebook: - January 2006 , Page 42
Recipe by Sophia Young
Photography by Andrew Lehmann 

More from the Lebanese Recipes Kitchen:

Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad  
Seared Strip Steak with Lemony Couscous Tabbouleh    
How to barbecue steaks       
Lamb steak kebabs with mint     

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