Grilled Tunisian Salad with Prawns

Cook Time 20 mins

Servings 2

Ingredients

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
Salt
 
6 prawns, head removed, peeled deveined and half butterflied
1 small fresh chilli
Zest ½ lemon
2 tbs. good quality extra virgin olive oil
salt

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

Method

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.