• 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


  • 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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