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Tarator with radish and tiger prawns

You'll need

2 chilled Lebanese cucumbers, seeds removed, coarsely chopped 240 gm (1 cup) plain Greek-style yoghurt 1 garlic clove, finely chopped ¼ 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.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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