• TO DRINK: A subtle, lemony pinot grigio won’t overpower or distract from these fragrant, fruity flavours

    Sumac prawns with lemon tahini, pomegranate essence and couscous salad

    Serves: 6
    Cooking Time: 30 mins

    Ingredients

    • 18 x 175g black tiger prawns
    • MARINADE
    • 5ml (1 tsp) sumac spice blend
    • 5ml (1 tsp) lemon juice
    • 15ml (1 tbsp) tahini paste
    • 10ml (2 tsp) sweet chilli sauce
    • freshly ground black pepper, to taste
    • 15ml (1 tbsp) coriander, finely chopped
    • SALAD
    • 150g (1 cup) couscous
    • 20ml extra virgin olive oil
    • juice of ½ a lemon
    • salt and freshly ground black pepper, to taste
    • ½ red, green and yellow pepper, finely diced
    • 25ml fresh flat-leaf parsley, chopped
    • 25ml fresh coriander, chopped
    • 50g pomegranate seeds
    • 20ml pomegranate essence
    • baby mustard cress, to serve

    Instructions

    1

    Clean the prawns, leaving the tail and the last shell ring on the flesh.

    2

    Mix the sumac, lemon juice, tahini, sweet chilli sauce, pepper and a little of the chopped fresh herbs in a bowl and marinate the prawns for 2 hours.

    3

    Soak the couscous in boiling water, following packet instructions if unsure, and leave to fluff.

    4

    Season the couscous with olive oil, lemon juice, salt and pepper. Add the peppers and herbs to the fluffed couscous and mix. Shape the couscous salad on the serving plate.

    5

    Lightly grill the prawns on high heat and serve immediately, placing next to the couscous salad. 6 Sprinkle with pomegranate seeds, pomegranate essence and baby mustard cress.

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