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Chermoula prawns with avocado fattoush

Maria Elia from Great Food Bites
Maria Elia makes fattoush - a delicious Lebanese salad using aromatic sumac, and serves it with tiger prawns marinated in chermoula, a Moroccan spice blend

Chermoula prawns with avocado fattoush

Method

1. To make the chermoula, put the coriander, cumin, paprika, chilli, lemon and garlic in a blender and blitz, slowly adding the oil until smooth. Season with salt, before covering the prawns in this marinade. Leave the prawns to marinate for at least 1 hour.

2. For the fattoush, open up the pitta bread and toast until crisp. Break the bread into pieces of about 1 centimetre each. Combine the bread, cos, spring onions, cucumber, tomatoes, parsley, mint, avocado and sumac in a salad bowl and season with salt.

3. To make the dressing, mix together the garlic, lemon and olive oil and use to dress the fattoush.

4. Heat the olive oil in a wok or large saucepan. Add the prawns and fry over a high heat until coloured. Serve the prawns straight away, with the fattoush salad. Sprinkle with sumac before serving and serve with lemon wedges.

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Serves: 4

Prep: 25 min, plus at least 1 hr marinating
Cook: 5 min

Ingredients
2 tbsp light olive oil
16 tiger prawns, peeled
pinch sumac, to serve (available from specialist spice stores)
lemon wedges, to serve

For the chermoula

100g Coriander, including stalks
2 tsp ground cumin
1 tsp Paprika
pinch dried chilli flakes
2 Lemons, juice only
4 garlic cloves
6 tbsp light olive oil
Salt

For the fattoush

1 Pitta bread
1/2 cos lettuce, shredded
4 Spring onions, thinly sliced
1/4 Cucumber, diced
2 Tomatoes, diced
100g flat-leaf parsley
100g mint leaves, coarsely chopped
2 avocados, diced
1 tbsp sumac