Warm moghrabieh salad with barbecued prawn brochettes and almond tarator
Australian Gourmet Traveller fast Middle Eastern seafood recipe for warm moghrabieh salad with barbecued prawn brochettes and almond tarator
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Wooden spoon
- Plastic wrap
- Char-grill
- Barbecue grill
- Bamboo skewer
- Slotted spoon
- Colander
- Measuring spoon
- Measuring cup
- Serving bowl
- Tongs
- Microplane
- Refrigerator
- Stove
- Oven
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
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