We’ve added a Middle Eastern twist to grilled prawns with a nutty dukkah topping and creamy labne one the side and served with a fresh minty tomato salad to complete the dish. Tastes like summer is here and time to celebrate.
2.Combine dukkah, oil, garlic and rind in a large bowl; add prawns, toss to coat in dukkah mixture.
3.Thread prawns onto 8 bamboo skewers. Cook skewers on a heated oiled grill plate (or grill or barbecue) until prawns change colour.
4.Meanwhile, make the minty tomato salad. Place ingredients in a large bowl; toss gently to combine. Season to taste.
5.Serve skewers with salad, labne and lemon wedges.
To save time, buy prawns already shelled from the fishmonger; you will need about 600g (1¼ pounds). Dukkah is found in the spice aisle of supermarkets. Cover the ends of the bamboo skewers in foil to prevent them from burning during cooking.