60 ml(¼ cup) olive oil1baby fennel bulb, thinly sliced on a mandolin½Spanish onion, thinly sliced2garlic cloves, finely chopped400 mlchicken stock800 gmcanned chickpeas, drained and rinsedFinelygrated rind and juice of 1 lemon20medium uncooked prawns, peeled200 gmthick natural yoghurt2 tbsptahiniTo serve:dukkah and lemon wedgesFennel salad2baby fennel bulbs, thinly shaved on a mandolin, fronds reserved¼Spanish onion, thinly sliced1½ tbspextra-virgin olive oilJuiceof ½ lemon or to taste
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.
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).
For fennel salad, toss ingredients in a bowl to combine and season to taste.
Mix yoghurt, tahini, and remaining garlic and lemon juice in a bowl and season to taste.
Arrange prawns over chickpeas, season to taste with dukkah and serve hot with fennel salad and tahini yoghurt, and lemon wedges.