Chermoula Prawn & Shaved Fennel Salad Recipe

Name: Chermoula Prawn & Shaved Fennel Salad Recipe
Ingredients: Chermoula; (Use store-bought to speed up the cooking process or make your own and store in the fridge.); 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp sweet paprika; 2.5cm piece fresh ginger, chopped; 3 cloves garlic, roughly chopped; 1 small red chilli, deseeded & roughly chopped; Handful parsley leaves; Handful coriander leaves; 1 tbsp lemon juice; 100mL olive oil; ½ tsp sea salt; ½ tsp freshly ground black pepper; Shaved Fennel Salad; 2 tbsp extra-virgin olive oil; 2 tbsp lemon juice; ¾ tsp sea salt; ¼ tsp freshly black ground pepper 1 zucchini or cucumber, thinly sliced lengthways using a vegetable peeler or knife; 1 large fennel bulb, fronds reserved & chopped, bulb shaved using a vegetable peeler or knife 40g red onion, thinly sliced

by Lee Holmes May 3, 2021

Looking for a recipe that tastes like summer on a plate? This one is for you. If you’re not familiar with Chermoula, it’s a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking traditionally used to flavour fish and seafood.

Serves: 4

DF, GF

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Chermoula Prawn & Shaved Fennel Salad Recipe

By: Lee Holmes

Looking for a recipe that tastes like summer on a plate? This flavoursome BBQ prawn salad is the one for you – the ultimate quick & easy dinner party dish!

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Servings

Prep time

Cook time

Recipe

Ingredients

Chermoula

(Use store-bought to speed up the cooking process or make your own and store in the fridge.)

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp sweet paprika

2.5cm piece fresh ginger, chopped

3 cloves garlic, roughly chopped

1 small red chilli, deseeded & roughly chopped

Handful parsley leaves

Handful coriander leaves

1 tbsp lemon juice

100mL olive oil

½ tsp sea salt

½ tsp freshly ground black pepper

Shaved Fennel Salad

2 tbsp extra-virgin olive oil

2 tbsp lemon juice

¾ tsp sea salt

¼ tsp freshly black ground pepper
1 zucchini or cucumber, thinly sliced lengthways using a vegetable peeler or knife

1 large fennel bulb, fronds reserved & chopped, bulb shaved using a vegetable peeler or knife
40g red onion, thinly sliced

Method

To make the chermoula, process all the ingredients in a food processor until smooth.

Place the prawns in a bowl and add ¾ of the chermoula, setting aside the rest in a jar in the fridge for later use. Mix until the prawns are well coated.

Preheat a barbecue grill plate to high or heat a chargrill pan over medium–high heat and cook the prawns for 3–4 mins on each side, until cooked through.

To make the salad, whisk the olive oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, shaved fennel, half the fennel fronds and the onion, then stir gently to coat well.

Serve the prawns with the salad and garnish with the remaining fennel fronds.