2chilled Lebanese cucumbers, seeds removed, coarsely chopped240 gm (1 cup)plain Greek-style yoghurt1garlic clove, finely chopped¼ cup (loosely packed) eachdill and flat-leaf parsley, finely chopped, plus extra dill to serveJuiceof 1 lemon, or to taste8large cooked tiger prawns, peeled, tails intact1radish, thinly sliced on a mandolinFor drizzling:extra-virgin olive oilTo serve:crusty bread and lemon wedges
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).
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.