Prawn Tangiers from What to Eat Now (Spring & Summer) by Valentine Warner
This dish was plonked gruffly before me on a table in a dark and lurky harbourside establishment. Surrounded by hostile-looking Moroccan pirates, I really did not expect to eat one of the most deli...
Ingredients
- 100 g fresh uncooked prawns
- 2 large-handed grabs of large spinach leaves
- 2 fat vine tomatoes
- juice of ½ small lemon
- flaked sea salt and ground black pepper
- 1 level teaspoon cumin seeds
- 3 tablespoons olive oil
- 1 garlic clove
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