Spiced prawns with chickpeas and fennel salad

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) olive oil
  • 1 baby fennel bulb, thinly sliced on a mandolin
  • ½ Spanish onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 400 ml chicken stock
  • 800 gm canned chickpeas, drained and rinsed
  • Finely grated rind and juice of 1 lemon
  • 20 medium uncooked prawns, peeled
  • 200 gm thick natural yoghurt
  • 2 tbsp tahini
  • To serve: dukkah and lemon wedges
  •  
  • Fennel salad
  • 2 baby fennel bulbs, thinly shaved on a mandolin, fronds reserved
  • ¼ Spanish onion, thinly sliced
  • 1½ tbsp extra-virgin olive oil
  • Juice of ½ lemon or to taste
01   Heat 2 tbsp olive oil in a saucepan over medium-high heat, add fennel, onion and half the garlic and sauté until tender (4-5 minutes). Add stock, bring to the boil and cook for flavours to develop (5 minutes), then add chickpeas, reduce heat to medium and simmer until chickpeas are warmed through (4-5 minutes). Stir in lemon rind and half the juice, season to taste and keep warm.
02   Heat remaining oil in a frying pan over medium-high heat, add prawns and cook, turning once, until pink and cooked through (1-2 minutes).
03   For fennel salad, toss ingredients in a bowl to combine and season to taste.
04   Mix yoghurt, tahini, and remaining garlic and lemon juice in a bowl and season to taste.
05   Arrange prawns over chickpeas, season to taste with dukkah and serve hot with fennel salad and tahini yoghurt, and lemon wedges.
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