Dukkah prawn sosaties with labneh & tomato salad

Spoil yourself with mouthwatering Mediterranean-inspired sosaties. They’re perfect for a light lunch after a big brekkie.

Dukkah prawn sosaties with labneh & tomato salad:

INGREDIENTS

• 1.2 kg large uncooked king prawns 1⁄4 cup dukkah
• 2 Tbsp. olive oil
• 2 garlic cloves, crushed
• 2 tsp. lemon zest

FOR THE MINTY TOMATO SALAD

• 400 grams mixed baby tomatoes, chopped
• 1 cup parsley leaves
• 1⁄2 cup mint leaves
• 2 Tbsp. red wine vinegar 1 Tbsp. garlic oil

TO SERVE

• 280 grams labneh
• 1 lemon, cut into wedges

METHOD

SHELL and devein prawns, leaving the tails intact.

COMBINE dukkah, oil, garlic and zest in a large bowl. Add the prawns and toss to coat.

THREAD prawns on to 8 sosatie sticks. Heat a lightly oiled grill over a high heat. Grill prawns for 4–5 minutes or until they change colour.

PLACE the salad ingredients in a bowl and toss to combine. Serve skewers with salad, labneh and lemon wedges.

ALSO SEE GINGER PRAWN CAULIFLOWER ‘FRIED RICE’ RECIPE 

Ginger prawn cauliflower ‘fried rice’