Tarator with radish and tiger prawns

AT A GLANCE

  • Serves 2 people

  • 2 chilled Lebanese cucumbers, seeds removed, coarsely chopped
  • 240 gm (1 cup) plain Greek-style yoghurt
  • 1 garlic clove, finely chopped
  • ΒΌ cup (loosely packed) each dill and flat-leaf parsley, finely chopped, plus extra dill to serve
  • Juice of 1 lemon, or to taste
  • 8 large cooked tiger prawns, peeled, tails intact
  • 1 radish, thinly sliced on a mandolin
  • For drizzling: extra-virgin olive oil
  • To serve: crusty bread and lemon wedges
01   Process cucumber, yoghurt, garlic and herbs in a blender until smooth, add 40-50ml chilled water or enough to thin to soup consistency, season to taste with lemon juice, salt and pepper. Refrigerate until well chilled (15 minutes).
02   Serve tarator topped with prawns, radish and extra dill, drizzled with extra-virgin olive oil, with crusty bread and lemon wedges.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.

Recipe:

ALICE STOREY

Photography:

DEAN WILMOT

Styling:

EMMA KNOWLES

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