Middle Eastern Prawn Salad - dinner in under 30 minutes
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Ingredients
  • Lebanese bread rounds
  • Olive oil
  • Salt & pepper
  • 24 raw peeled prawns, tails intact
  • 2 tsps Moroccan spice
  • Mixed salad leaves
  • Cucumber - thinly sliced
  • 1 red onion
  • ½ cup fresh mint leaves
  • 200g plain yoghurt
  • 2 tbsp lemon juice
  • 2 tsp extra olive oil
Method
  1. Brush both sides of the bread with olive oil and place on an oven tray. Cook in a 200°C (360°F) oven 5 minutes on each side.
  2. Place prawns in a bowl with 1 tbsp olive oil and the spice. Toss to coat.
  3. Cook prawns in a little olive oil for 2-3 minutes.
  4. Mix the yoghurt, lemon juice and extra olive oil in a bowl for the dressing. Season it.
  5. Combine salad leaves, cucumber, onion and chopped mint in a large bowl.
  6. Top with prawns and drizzle with the dressing.
  7. Serve with the warm bread.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/middle-eastern-prawn-salad-dinner-30-minutes/