- 1 kg medium uncooked prawns, peeled, tails intact
- 1 garlic clove, finely chopped
- 2 tsp sumac
- Finely grated rind of 1 lemon, juice of 2, plus wedges to serve
- 100 ml olive oil, plus extra for drizzling
- 1 cup each coarsely torn mint and flat-leaf parsley
- 3 spring onions, thinly sliced
- 500 gm self-raising flour (3 cups)
- 1 tbsp baking powder
- 400 gm thick plain yoghurt
- 50 ml olive oil
- 4 eggplant
- 150 ml extra-virgin olive oil
- 150 gm hulled tahini
- Juice of 3 lemons, or to taste
- 2 garlic cloves, finely chopped
- 3 tsp each ground cumin and ground coriander
- 1 cup coriander, coarsely chopped
- 1For yoghurt flatbread, stir flour, baking powder and 2 tsp sea salt in a bowl to combine, add yoghurt and oil and stir to combine. Turn out onto a lightly floured surface, knead until a soft dough forms (1-2 minutes), wrap in plastic wrap and refrigerate to rest (1 hour). Divide into 10 pieces, roll each piece into a ball, then roll out on a lightly floured surface to 3mm thick and store between pieces of baking paper until you’re ready to cook.
- 2Combine prawns, garlic, sumac, lemon rind, half the lemon juice and 60ml oil in a non-reactive bowl, season to taste and refrigerate to marinate (30 minutes). Thread prawns onto skewers, place on a tray and drizzle with a little extra oil.
- 3For smoky eggplant, heat barbecue to high heat and cook eggplant, turning occasionally, until charred and very tender (10-15 minutes), then set aside to cool slightly (15 minutes). Cut each eggplant in half, scoop flesh into a colander and set aside to drain (10 minutes). Transfer to a bowl, stir in remaining ingredients, except fresh coriander, season to taste and set aside to cool. Stir in fresh coriander just before serving.
- 4Drizzle each side of flatbread with a little extra oil and grill on the barbecue in batches, turning once, until golden and slightly charred (1-2 minutes each side), then set aside.
- 5Barbecue prawn skewers, turning occasionally, until just cooked through (2-3 minutes).
- 6Combine herbs, spring onion, remaining lemon juice and remaining oil in a bowl and season to taste. Serve with prawn skewers, warm yoghurt flatbread, smoky eggplant and lemon wedges.
Drink Suggestion: Chilled young red grenache. Drink suggestion by Max Allen