SERVES 4
PREPARATION 20 MINS
COOKING 5-7 MINS
2 round pitta or Lebanese breads
Olive oil
6 baby gem lettuces
1 red onion, finely sliced
4 radishes, sliced
200g (6½oz) cherry tomatoes, halved
1 cucumber, peeled and diced
1 red pepper, finely diced
4tbsp roughly chopped
flat-leaf parsley
3tbsp roughly chopped
fresh mint leaves
1tbsp powdered or crushed sumac
¼tsp ground allspice
500g (1lb) large cooked prawns, peeled
Juice of half a lemon
1tsp ras al hanout (optional)
For the dressing
Juice of half a lemon
60ml (2fl oz) extra virgin olive oil
1 clove garlic, crushed
1. Heat the oven to 180ºC (gas mark 4).
Split the bread in half and brush each piece with olive oil. Cook in the oven until crisp.
2. Slice the lettuces, across-ways, into
1cm (½in) strips. Place in a large bowl
along with the onion, radishes, tomatoes, cucumber, pepper and herbs. Season
with a little salt and freshly ground black pepper. Sprinkle over the sumac and
allspice, then drizzle with a little extra
virgin olive oil. Toss well and set aside
for 10 minutes for the flavours to infuse.
3. Mix the peeled prawns, lemon juice and
ras al hanout together in a bowl. When ready to serve, combine the dressing ingredients
in a small screw-top jar and shake well to combine. Pour enough dressing over the salad to lightly dress it and mix well. Break
the bread into pieces and mix through the salad. Divide the salad between 4 plates
and top each with prawns.