Chermoula king prawns, lime yoghurt with blood orange, fennel, rocket salad   

Ingredients

• 24 large tiger prawns  
• 12 skewers soaked in water overnight

Salad

• 2 blood oranges, peeled and sliced
• 1 bulb fennel, finely sliced
• 100g rocket
• 2 shallots finely sliced
• Splash of good olive oil   

Cheroula marinade

• Half bunch flat parsley
• Half bunch coriander
• 1 red onion chopped
• 4 cloves garlic
• 1-2 red chilies
• 2 tbsp. sweet smoked paprika, 1 tbsp curry powder, 2 tbsp. salt, 
• 2 lemons juiced
• Olive oil  

Lime yoghurt

• 2 tbsp. chopped mint
• 200mls natural Greek yoghurt
• Salt and pepper 

Method

1. To make the chermoula put all the ingredients into a food processer and blend to a fine paste
2. Peel and devein the prawns and marinade for a least a couple of hours
3. Place 3 prawns on each skewer and they are ready to be grilled or BBQ
4. To make the salad toss the sliced blood orange, fennel, shallot and olive oil in a bowl
5. To make the mint yoghurt combine the yoghurt, mint and seasoning together and season  
6. Grill or BBQ the prawns 2 minutes on each side or until they turn pink
7. To plate I like to serve all these dishes on large platters in the center of the table, perfect food for sharing
8.  

Chefs tips

• Try and marinade the prawns overnight if you have the time
• Always soak your skewers in water, this will prevent the going on fire on your BBQ