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How to make Chickpea and prawn fattoush

Yield = 6
Prep time: 0:30
Cook time: 0:05
Total time: 0:35

Ingredients

  • 1/3 cup (80ml) olive oil
  • Juice of 1 lemon
  • 1kg green king prawns, peeled (tails intact), deveined
  • 1 teaspoon sumac
  • 2 x 400g cans chickpeas, rinsed, drained
  • 3 small Lebanese cucumbers, seeded
  • 200g grape tomatoes, halved
  • 5 green onions, thinly sliced
  • 1/3 cup flat-leaf parsley, torn
  • 2 tablespoons spearmint, finely chopped
  • 2 tablespoons coriander, chopped
  • 1 Lebanese flatbread, split in half
  • 1/2 cos lettuce, leaves separated, washed

Method

  • Step 1 Whisk together oil and lemon juice. Season to taste with salt and pepper. In another bowl, toss prawns with sumac and 2 tablespoons dressing. Add chickpeas to remaining dressing. Toss.
  • Step 2 Cut cucumbers diagonally into thin strips. Add to chickpeas together with tomatoes, onions and herbs.
  • Step 3 Preheat grill on high heat. Place bread on an oven tray and grill until crisp. Cool then break into pieces.
  • Step 4 Heat a heavy-based frying pan over high heat. Cook prawns, in 2 batches, for 45-60 seconds each side or until cooked through. Add to salad with bread. Toss gently. Serve over lettuce.