Middle Eastern Prawn Salad - dinner in under 30 minutes
Author: Suzanne Perazzini
- 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
- 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.
- Place prawns in a bowl with 1 tbsp olive oil and the spice. Toss to coat.
- Cook prawns in a little olive oil for 2-3 minutes.
- Mix the yoghurt, lemon juice and extra olive oil in a bowl for the dressing. Season it.
- Combine salad leaves, cucumber, onion and chopped mint in a large bowl.
- Top with prawns and drizzle with the dressing.
- Serve with the warm bread.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/middle-eastern-prawn-salad-dinner-30-minutes/
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