Chermoula BBQ Prawn & Shaved Fennel Salad – EatWell Magazine

Name: Chermoula BBQ Prawn & Shaved Fennel Salad – EatWell Magazine
Ingredients: Chermoula; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp sweet paprika; 2.5cm piece fresh ginger, chopped; 3 cloves garlic, roughly chopped; 1 small red chilli, deseeded & roughly chopped; Handful parsley leaves; Handful coriander leaves; 1 tbsp lemon juice; 100mL olive oil; ½ tsp sea salt; ½ tsp freshly ground black pepper; Shaved Fennel Salad; 2 tbsp extra-virgin olive oil; 2 tbsp lemon juice; ¾ tsp sea salt; ¼ tsp freshly black ground pepper 1 zucchini or cucumber, thinly sliced lengthways using a vegetable peeler or knife; 1 large fennel bulb, fronds reserved & chopped, bulb shaved using a vegetable peeler or knife 40g red onion, thinly sliced

www.wellbeing.com.au

Looking for a recipe that tastes like summer on a plate? This flavoursome BBQ prawn salad is the one for you – the ultimate quick & easy dinner party dish!

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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Ingredients

Chermoula
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp sweet paprika
2.5cm piece fresh ginger, chopped
3 cloves garlic, roughly chopped
1 small red chilli, deseeded & roughly chopped
Handful parsley leaves
Handful coriander leaves
1 tbsp lemon juice
100mL olive oil
½ tsp sea salt
½ tsp freshly ground black pepper
Shaved Fennel Salad
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
¾ tsp sea salt
¼ tsp freshly black ground pepper 1 zucchini or cucumber, thinly sliced lengthways using a vegetable peeler or knife
1 large fennel bulb, fronds reserved & chopped, bulb shaved using a vegetable peeler or knife 40g red onion, thinly sliced