Warm moghrabieh salad with barbecued prawn brochettes and almond tarator | Gourmet Traveller

Ingredients

• 165 gm moghrabieh (see note) (1 cup)
• 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
• Almond tarator
• 1 large clove of garlic, finely chopped
• ½ tsp sea salt flakes
• 80 gm blanched whole almonds, roasted (½ cup)
• 35 gm fresh white breadcrumbs (½ cup)
• 1 lemon, juice only
• ¾ cup olive oil