Warm moghrabieh salad with barbecued prawn brochettes and almond tarator

1.For almond tarator, place garlic on a work surface, sprinkle with sea salt and, using the back of a large knife, crush garlic until a smooth paste forms. Transfer garlic paste to the bowl of a food processor, add almonds and breadcrumbs and process until finely chopped, then add lemon juice and 2 tbsp water and process to combine well. With motor running, add olive oil in a thin steady stream until well combined and emulsified, then transfer to a bowl and, using a wooden spoon, slowly stir in 1/3 cup water or enough to form a smooth, thick sauce. Season to taste with sea salt and freshly ground black pepper, then cover closely with plastic wrap and refrigerate until needed. Makes 2 cups.

2.Cook moghrabieh in a large saucepan of boiling water for 20-25 minutes or until tender, drain, transfer to a bowl, stir in 1 tbsp olive oil and 1 tsp sea salt, then set aside.

3.Meanwhile, place prawns, za’atar, lemon rind and 2 tbsp olive oil in a bowl, season to taste and stir to coat. Cover with plastic wrap and leave for 10 minutes. Thread 3 prawns on each soaked skewer, then char-grill or barbecue over high heat, turning halfway, for 4-5 minutes or until just cooked through.

4.Remove top and bottom from lemon, then cut into 8 wedges and remove seeds and core from each wedge. Thinly slice each wedge crossways into thin slivers. Add lemon slivers, lemon juice, ¼ cup olive oil, watercress and tomatoes to drained warm moghrabieh, season to taste and toss gently to combine.

5.Divide warm moghrabieh salad among shallow bowls, top with 2 prawn skewers each, then serve, with lemon wedges to the side and tarator passed separately.