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.