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



Cheroula marinade

Lime yoghurt


  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

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