Chickpea and Prawn Salad

Post 1629 of 1734

Chef Saba Wahid


For the jumbo prawns:
6 large jumbo prawns,
cleaned and de-veined
1 lb. of regular
U/16 prawns
1/2 cup of lemon juice
1/2 tsp cumin powder
1 tsp lemon zest
1 tsp oil
1 tsp sea salt fresh ground pepper

For the chickpea:
2 cups of cooked chickpeas
1 cup of fresh sweet corn
1 tsp cumin powder
1/2 tsp chili powder
1/4 cup of lemon juice
1 medium finely diced tomato, seeded
1 medium red bell
pepper chopped
1 medium green
bell pepper chopped
1 medium yellow bell
pepper chopped
2 tbsp red onion,
1 green chilli, diced
and seeded
2-3 tbsp tamarind
2 tbsp coriander, chopped

For the tamarind chutney:
1 packet of tamarind,
200 grams brick
1 tsp salt
1 tsp red chilli powder
1 tsp cumin powder
1/2 cup brown sugar
1 tbsp white sugar
Salt and pepper to tast

For the tamarind chutney:
First soak the tamarind in boiling water to keep it moist for 10 minutes. Using a hand blender, puree the tamarind and water and run it through a sieve. Try to remove all seeds possible when using the blender. Using the back of a spoon push through the sieve and extract pulp. Next, place the tamarind liquid/pulp into a small sauce pan on low temperature adding salt, chilli powder, cumin powder, brown and white sugar. Mix thoroughly. Then simmer for 8/10 minutes until thick and set aside to cool before serving at room temperature.
For the chickpea salad: Combine all ingredients in a medium non-reactive bowl. Season to taste before refrigerating.
For the grilled jumbo prawns: Combine prawns with lemon juice, lemon zest, salt, oil, and cumin powder and refrigerate for 30 minutes. Then heat up the grill or grill pan to a medium high temperature. Coat with oil and grill prawns for two-three minutes on each side, the prawns are fully cooked when the color turns to a pinkish/orange color. Serve on top of the chickpea salad and enjoy!