Sufra Dayma: Prawn and Saffron Potato By Moushira Abdel-Malek Serve 4 Ingredients: 16 raw medium prawns (peeled, deveined, tails intact) 450 gms potatoes (in large cubes with skin) 2 garlic heads (cloves unpeeled) 1 tsp crushed garlic 1 chilli pepper (seeded, finely chopped) 1/4 cup fresh lemon juice 1tsp grated lemon rind 1/4 tsp saffron threads (crushed) 200 gms rocket leaves 1/3 cup olive oil Salt + pepper Method: Preheat oven to 200 degrees. Transfer potatoes to a roasting tin. Distribute garlic cloves around potato cubes. Toss gently with saffron, salt, pepper and drizzle with two tablespoonfuls of oil. Bake until tender (approx. 40-45 minutes). Heat a chargrill pan over medium heat. Toss the prawns in a small bowl with the garlic, chilli, lemon rind and one tablespoonful of oil. Grill prawns for 2 minutes each side or until pink and cooked. Shake the lemon juice and remaining oil in a top screw lid jar. Season with salt and pepper. Drizzle over potatoes topped with rocket and prawns. Serve immediately.