Dukka-Crusted Prawn and Haloumi Skewers with Roast Tomato, Crisp Mountain Bread Salad and Feta Dressing
Photography by Vanessa Wu.
Delicious meal of dukka coated prawn and haloumi skewers accompanied by roasted tomatoes and salad with a tasty feta dressing. An amazingly flavourful recipe.
Serves: 6
INGREDIENTS
9 vine-ripened tomatoes
1 teaspoon ground cumin
Salad
2 mountain breads
2 tablespoons olive oil
knob of butter
1 small red onion, thinly sliced
1 cos lettuce, shredded
2 Lebanese cucumbers, sliced on the diagonal
½ cup flat-leaf parsley leaves
Feta Dressing
1 long red chilli, seeded and finely chopped
100 grams soft feta cheese
⅓ cup plain yoghurt
1 teaspoon ground fennel seed
zest of 1 lemon plus juice
2 cloves garlic, crushed
2 tablespoons olive oil
Prawn and Haloumi Skewers
24 raw prawns, shelled
2 blocks haloumi* each cut into 12 pieces
½ cup dukka
12 x 20 cm skewers, soaked in water
METHOD
Preheat the oven to 180°C.
Slice the tomatoes in half and place on a lined baking tray. Drizzle with olive oil, season and sprinkle with cumin. Roast for 1 hour. Cool.
Salad: Roll up the mountain bread and cut in thin strips. Heat the oil and butter in a sauté pan and cook the bread in batches until golden and crisp. Drain on kitchen towels. Soak the onion in cold water then drain and squeeze dry in a tea towel.
Dressing: Place everything except the olive oil in a food processor and blend until smooth. With the motor running, drizzle in the olive oil. Taste for seasoning and place in a serving bowl.
Skewers: Thread 2 prawns and 2 pieces of haloumi onto each skewer. Brush with olive oil and coat each side in dukka, shaking off the excess. Grill on a preheated barbecue or in a sauté pan until golden.
To serve: Place the tomatoes on a serving platter. Toss all the salad ingredients with a little olive oil and pile next to the tomatoes. Top with the prawn skewers and serve with the feta dressing.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!