Sufra Dayma: Coriander and Chilli Prawn Salad By Moushira Abdel-Malek Serves 4 Ingredients: 1 kg medium sized prawns (peeled, deveined) 4 garlic cloves (crushed) 2 small carrots (peeled, julienned) 2 medium cucumbers (peeled, diced) 1 small green or red chilli (finely chopped) 2 bunches coriander (stems removed) 100 gms mixed: lettuce, rocket leaves and parsley leaves (finely chopped) 2 tbsp lemon juice 100 ml Extra virgin olive oil Salt + pepper Method: Chop half the coriander. Place into a bowl with prawns, chilli, garlic and three tablespoonfuls of olive oil. Toss to coat. Cover and refrigerate overnight. In a large serving bowl, combine carrots, cucumbers with remaining coriander leaves, salad leaves mixture and add remaining oil, lemon juice, salt and pepper. Toss well. Preheat barbecue plate on high. Remove prawns from marinade and cook for five minutes, turning once, until pink. Remove from barbecue. Add to salad and toss gently. Serve with bread.
