BBQ Prawn Kofte Salad – Shane Delia – Dani Valent

Ingredients

• 2 cloves garlic
• 300 grams (10.6 oz) raw prawns
• 1 tsp sea salt
• 1 wedge preserved lemon, pulp removed, skin finely diced
• 1 tsp fennel seeds, roasted
• 1 tsp red Aleppo pepper (or chilli flakes)
• 2 tbsp seeded mustard
• 2 tbsp honey
• 250 ml extra virgin olive oil
• 100 ml sherry vinegar
• salt and pepper, to taste
• 1 bunch purslane (or use baby spinach or rocket)
• ½ red onion, finely sliced
• ¼ bunch mint, leaves only
• few sprigs parsley, leaves only
• 200 grams (7 oz) fresh ricotta
• 100 grams (3.5 oz) finely shaved basturma (or prosciutto or Parma ham if preferred)
• 60 grams (2.2 oz) flaked almonds, toasted