Greek inspired prawn bowls
Serves 4
Ingredients
Eggplant x2
Capsicum x2
1 tbsp cumin seeds
1 cup white rice
600g raw juicy prawns (make sure to defrost them)
1 tbsp paprika
1 tbsp oregano
3 garlic cloves – minced
Zest of one large lemon
Lemon juice for frying
1 large zucchini - ribboned
Lemon juice
Feta – 100g
Handful of chopped dill
1 cup natural thick yoghurt
4 tbsp lemon juice
½ cup chopped dill
1 large garlic clove – minced
1 tbsp Extra virgin OO
Instructions
Preheat the oven to 200 fan bake.
Chop the eggplant and capsicum into bite-sized pieces, sprinkle the cumin seeds and drizzle with lots of olive oil. Season well and bake for 30 minutes.
Get the rice cooking.
Mix together the raw prawns, lemon zest, paprika, oregano and mince garlic.
Mix the yoghurt sauce ingredients together. (Yogurt, dill, lemon juice, minced garlic and EVOO) season well and set aside.
Ribbon the zucchini, mix it in a bowl with the dill, lemon juice, and crumbled feta and drizzle with some extra virgin OO.
When the eggplant is nearly cooked, ready a hot wok with oil.
Fry the prawns (you might have to do this in two batches) season the prawns as your frying and squeeze over some lemon juice.
Plate everything up into four bowls and hoover straight away. Serve with extra lemon wedges and dill.
