Spiced prawns with chickpeas and fennel salad


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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