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.
- 1 Lebanese cucumber, half-peeled, halved lengthways and seeds scooped out with a spoon
- Olive oil, for brushing, plus 2 tbsp extra
- ½ cup coarsely chopped flat-leaf parsley
- ¼ cup coarsely chopped dill
- Pinch of dried mint
- 80 gm thick plain yoghurt
- 2 tbsp extra virgin olive oil
- Juice and finely grated rind of 1 lemon, plus extra wedges (optional) to serve
- 1 garlic clove, finely chopped
- ½ long red chilli, finely chopped
- 24 medium uncooked prawns, heads discarded, butterflied
- 1 Lebanese cucumber, half-peeled, halved lengthways and seeds scooped out with a spoon, thinly sliced
- 90 ml white wine vinegar
- 2 tsp caster sugar
- 1For quick-pickled cucumber, combine ingredients in a bowl, season to taste and set aside to pickle (10-15 minutes).
- 2Meanwhile, 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.
- 3Combine 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.
Drink Suggestion: Crisp, dry Italian-style white such as vermentino. Drink suggestion by Max Allen
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