This popular dish is served as a hot mezze or for lunch with a bitter leaf salad. Traditionally cooked in an earthenware pot, ramekin dishes are a suitable option. Serve with crusty bread.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
1 large red onion, thinly sliced
1 each red and green capsicum, thinly sliced
3 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon caraway seeds, toasted
½ teaspoon chilli flakes
sea salt and ground pepper
2 teaspoons pomegranate molasses
400 gram tin crushed Italian tomatoes
small handful basil leaves, ripped
400 grams large, peeled raw prawns, (I allow 5 prawns per person)
100 grams haloumi cheese, grated
METHOD
Preheat the grill to its highest setting.
Heat the oil in a large sauté pan over medium heat. Add the onion, capsicums, garlic and spices with a good pinch of salt and cook for 15 minutes until the vegetables are tender. Stir in the pomegranate molasses, tomatoes and basil and bring to the boil. Cook for 5 minutes.
Add the prawns to the sauce and cook for about 8 minutes, or until they’re just cooked through. Divide the prawns and sauce evenly among 4 individual baking dishes or tip into one large baking dish and scatter over the haloumi then a grind of pepper.
Place under the grill until the cheese has melted and is golden in places.
Serve hot with lots of crusty bread.
Cook's note: Haloumi doesn’t melt into a bubbling mass like mozzarella but is still very delicious. The salty cheese is perfect with the prawns and tomato-based sauce.
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126
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