Thursday 23 November 2017

Sumac Prawn and Water-melon Salad

Rozanne Stevens selection of christmas canapes (Prawns) see copy for details Ronan Lang/Feature File
Rozanne Stevens selection of christmas canapes (Prawns) see copy for details Ronan Lang/Feature File

Rozanne Stevens

This salad makes a very chi chi starter or canapé. Sumac is a Middle Eastern spice available in Asian markets -- it gives a wonderful lemony flavour.

You can find fantastic prawns in the freezer section of Asian markets. Makes 20 canapés.

You will need

1 tbsp olive oil

2 tsps sumac

40 raw tiger prawns, shelled and deveined

½ small red onion, very finely sliced

1 tbsp olive oil

1 tbsp lemon juice

150g feta cheese, crumbled

1kg watermelon, peeled and cubed

2 tbsps chopped fresh mint

10 pitted black olives, halved

4 cos lettuces, washed and trimmed, or 20 bamboo skewers

Method

Mix one tablespoon of olive oil and the sumac and toss through the prawns. Cover and marinade for 15 minutes.

Cook the prawns on a griddle pan or barbecue, for three minutes each side until pink, firm and curled up.

Mix the onion with a tablespoon of oil and the lemon juice. Leave to 'pickle' for five minutes.

Toss together the prawns, feta, watermelon, mint and olives to get the flavour mingling.

Serve in baby cos lettuce leaves or on bamboo skewers.

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