Barbecued Sumac Prawns and Flatbread | Gourmet Traveller

Ingredients

• 1 kg medium uncooked prawns, peeled, tails intact
• 1 garlic clove, finely chopped
• 2 tsp sumac
• Finely grated rind of 1 lemon, juice of 2, plus wedges to serve
• 100 ml olive oil, plus extra for drizzling
• 1 cup each coarsely torn mint and flat-leaf parsley
• 3 spring onions, thinly sliced
• Yoghurt flatbread
• 500 gm self-raising flour (3 cups)
• 1 tbsp baking powder
• 400 gm thick plain yoghurt
• 50 ml olive oil
• Smoky eggplant
• 4 eggplant
• 150 ml extra-virgin olive oil
• 150 gm hulled tahini
• Juice of 3 lemons, or to taste
• 2 garlic cloves, finely chopped
• 3 tsp each ground cumin and ground coriander
• 1 cup coriander, coarsely chopped