Name: Spiced prawns with chickpeas and fennel salad
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.

2.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).

3.For fennel salad, toss ingredients in a bowl to combine and season to taste.

4.Mix yoghurt, tahini, and remaining garlic and lemon juice in a bowl and season to taste.

5.Arrange prawns over chickpeas, season to taste with dukkah and serve hot with fennel salad and tahini yoghurt, and lemon wedges.

Styling by Emma Knowles

Styling by Geraldine Muñoz