A combination of quick-pickled and char-grilled cucumbers makes
the salad accompanying these simply grilled prawns something
special. Serve with flatbread warmed on the grill at the same time
to make this dish more substantial.
1Lebanese cucumber, half-peeled, halved lengthways and seeds scooped out with a spoonOliveoil, for brushing, plus 2 tbsp extra½ cupcoarsely chopped flat-leaf parsley¼ cupcoarsely chopped dillPinchof dried mint80 gmthick plain yoghurt2 tbspextra virgin olive oilJuiceand finely grated rind of 1 lemon, plus extra wedges (optional) to serve1garlic clove, finely chopped½long red chilli, finely chopped24medium uncooked prawns, heads discarded, butterfliedQuick-pickled cucumber1Lebanese cucumber, half-peeled, halved lengthways and seeds scooped out with a spoon, thinly sliced90 mlwhite wine vinegar2 tspcaster sugar
For quick-pickled cucumber, combine ingredients in a bowl, season to taste and set aside to pickle (10-15 minutes).
Meanwhile, heat a barbecue to high. Brush cucumber lightly with olive oil and grill until lightly charred (1-2 minutes).
Set aside to cool, then coarsely chop and transfer to a bowl. Drain pickled cucumber, reserving liquid, add to charred cucumber along with herbs and season to taste. Whisk 2 tbsp pickling liquid in a bowl with yoghurt, extra-virgin olive oil and lemon juice, and season to taste. Just before serving, drizzle yoghurt mixture over cucumber, season to taste and toss to lightly coat.
Combine extra olive oil, lemon rind, garlic and chilli in a bowl, season to taste, then brush over flesh side of prawns and barbecue until just cooked through (1-2 minutes). Serve straightaway over cucumber salad.