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Spiced prawns with chickpeas and fennel salad

Australian Gourmet Traveller fast recipe for spiced prawns with chickpeas and fennel salad.
Spiced prawns with chickpeas and fennel salad

Spiced prawns with chickpeas and fennel salad

John Paul Urizar

Ingredients

Fennel salad

Method

Main

1.Heat 2 tbsp olive oil in a saucepan over medium-high heat, add fennel, onion and half the garlic and sauté until tender (4-5 minutes). Add stock, bring to the boil and cook for flavours to develop (5 minutes), then add chickpeas, reduce heat to medium and simmer until chickpeas are warmed through (4-5 minutes). Stir in lemon rind and half the juice, season to taste and keep warm.
2.Heat remaining oil in a frying pan over medium-high heat, add prawns and cook, turning once, until pink and cooked through (1-2 minutes).
3.For fennel salad, toss ingredients in a bowl to combine and season to taste.
4.Mix yoghurt, tahini, and remaining garlic and lemon juice in a bowl and season to taste.
5.Arrange prawns over chickpeas, season to taste with dukkah and serve hot with fennel salad and tahini yoghurt, and lemon wedges.

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