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Sumac fried tiger prawns with a puy lentil tabouleh and avocado cream

Sumac fried tiger prawns with a puy lentil tabouleh and avocado cream

Serves 4

Ingredients

For the sumac fried tiger prawns

  • 1 tbsp light olive oil
  • 20 raw peeled tiger prawns, tail on
  • 2 tbsp sumac
  • Juice of 1 lemon
  • ½ bunch coriander, chopped
  • Salt and pepper

For the puy lentil tabouleh

  • 150g (6 oz) flat-leaf parsley, with stalks
  • 50g (2 oz) mint leaves, picked
  • 3 tomatoes, finely diced
  • 1 small red onion, finely diced
  • 50g (2 oz) cooked (tinned) puy lentils
  • 1/2 tsp ground cinnamon
  • 1 tsp ground allspice
  • Juice of 1 lemon
  • 100ml (4 fl oz) olive oil

For the avocado cream

  • 1 avocado
  • 1 tbsp milk
  • Juice of ½ lime

To serve

  • A few Kos lettuce leaves
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Method

For the prawns

  1. Heat oil in a large frying pan, season prawns with salt, pepper and sumac, cook for approx 3 minutes.
  2. Squeeze some lemon over the prawns and toss with chopped coriander.

For the tabouleh

  1. Using a very sharp knife, slice the bunch of parsley (including stalks) as thinly as possible, starting at the top all the way down till the leaves stop from the stalks.
  2. Repeat with the mint leaves, (the stalks are a little too woody to use).
  3. Combine the tomatoes, onion, lentils, herbs and spices and season with salt. Dress with lemon juice and olive oil.

For the avocado cream

  1. Place all the ingredients in a blender and blitz until smooth, season with salt and pepper.

To serve

  1. Spoon the avocado cream into lettuce leaves and top with tabouleh, then prawns.
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