Grilled Tunisian Salad with Prawns

Cook time 20 mins
Servings 2


Grilled Tunisian Salad
3 capsicums (1 each of green, red, yellow)
1 long chilli
1 head garlic
1 tomato
1 tsp. caraway seeds (toasted and roughly ground)
Juice ½ small lemon
2 tbs. good quality extra virgin olive oil
6 prawns, head removed, peeled deveined and half butterflied
1 small fresh chilli
Zest ½ lemon
2 tbs. good quality extra virgin olive oil

Herb Salad
¼ cup parsley leaves, picked
¼ cup mint leaves, picked
1 tbs. chive, cut into batons
Squeeze of lemon juice
2 tbs. good quality extra virgin olive oil


Grilled Tunisian Salad with Prawns


For the Tunisian salad, place whole capsicum, chilli and garlic in the hot coals (or alternative on an open flame on a gas stove cooktop), continually turn until they are blackened. Remove, place into a bowl and cover with cling film. Sweat for 10 minutes. Then peel and remove all seeds from capsicum and chilli. Roughly chop. For the garlic remove flesh from skin.

On a grill briefly cook the tomato until the skin peels off.

Squeeze the tomato into a large mortar and pestle. Add the capsicums and chilli, followed by ¾ of the garlic and caraway seeds. Pound gently to combine and to form a very rough puree. Add the olive oil and salt.  

For the prawns, add the lemon zest, oil and salt. Toss to coat and marinate briefly. Cook for no more than 1-2 minutes on a hot BBQ or grill.

To assemble, spread the Tunisian salad on a plate then top with prawns. Mix herb salad ingredients together and add at the last minute.