Barbecued chermoula prawns with baked sweet potato, fennel and goat’s fetta salad

Barbecued chermoula prawns with baked sweet potato, fennel and goat’s fetta salad

By
From
Botanical
Serves
4
Photographer
William Meppem

Sweet potatoes are extremely healthy because they are very high in carotene, which is an antioxidant. You can also try this dish with lamb chops instead of the prawns.

Ingredients

Quantity Ingredient
100g Chermoula
12 green prawns, shelled and deveined
4 small–medium sweet potatoes
100g Tahini yoghurt
2 small fennel bulbs
2 red onions, halved and thinly sliced
200g mixed yellow and red baby roma tomatoes, halved
1/2 bunch red radishes, tailed and sliced thinly into rings
2 baby lebanese cucumbers, sliced finely lengthwise
100g pitted manzanilla olives
1 bunch flat-leaf parsley, leaves chopped
1/2 bunch basil, leaves chopped
1/2 bunch mint, leaves chopped
200g diced flat bread, such as pitta, shallow-fried until crisp
50ml French dressing
150g goat’s fetta, crumbled
4 green chillies, julienned
small handful micro basil leaves or small basil leaves
2 tablespoons white sesame seeds, toasted
50ml extra-virgin olive oil

Method

  1. Prepare the chermoula and spoon over the prawns. Leave them to marinate for at least 2–3 hours in the refrigerator.
  2. Preheat oven to 200°C. Bake the whole sweet potatoes on a baking tray for about 40 minutes, until soft.
  3. Prepare the tahini yoghurt.
  4. To cook the prawns, either flat-grill on a grill-edged pan or sear them in a pan with a little olive oil, for 1–2 minutes on each side. It is important to use a hot pan so the chermoula forms a nice crust on the prawns.
  5. While the prawns are cooking, remove the sweet potatoes from the oven and place on serving plates. Make an incision down the centre to open up each one, then spoon a little tahini yoghurt over the flesh.
  6. Make a salad with the vegetables, olives, herbs and the bread, then toss the salad through a little French dressing. Arrange some salad on top of each potato and add 3 prawns. Sprinkle with fetta and a mix of the chillies, micro basil and sesame seeds. Spoon more tahini yoghurt on the side and drizzle with olive oil.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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