Warm moghrabieh salad with barbecued prawn brochettes and almond tarator - 9Kitchen

Warm moghrabieh salad with barbecued prawn brochettes and almond tarator - 9Kitchen

kitchen.nine.com.au

Serves 6For almond tarator, place garlic on a work surface, sprinkle with sea salt and, using the back of a...

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Cooking tools:

  • Food processor
  • Saucepan
  • Stove
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Mixing bowl
  • Plastic wrap
  • Bamboo skewer
  • Grill
  • Colander
  • Measuring spoon
  • Measuring cup
  • Serving bowl
  • Refrigerator

Ingredients

  • 165 gm (1 cup) moghrabieh (see note)
  • ½ cup extra-virgin olive oil
  • 36 medium green king prawns, peeled and cleaned, with tails intact
  • 1 tbsp za'atar
  • 1 lemon
  • 1 large lemon, grated rind and juice only
  • 12 bamboo skewers, soaked in water for 20 minutes
  • 100 gm watercress or purslane, picked
  • 125 gm cherry or grape tomatoes, halved
  • To serve: lemon wedges, optional
  • 1 large clove of garlic, finely chopped
  • ½ tsp sea salt flakes
  • 80 gm (½ cup) blanched whole almonds, roasted
  • 35 gm (½ cup) fresh white breadcrumbs
  • 1 lemon, juice only
  • ¾ cup olive oil

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